Rinse quinoa under cold water. Optionally toast in a medium pot over medium heat for 2 minutes. Add water and a pinch of salt; bring to a boil, then simmer for 13-15 minutes.

Remove pot from heat and let sit covered for 5 minutes. Uncover and fluff with a fork. Allow to cool at room temperature or refrigerate for 15-20 minutes.

Chop sweet mini peppers, Roma tomatoes, grated carrot, red onion, and kale. Include optional herbs for freshness.

Drain and rinse black beans in a colander. Allow to drain well before adding to the salad.

Combine dressing ingredients in a mason jar, shake until well-emulsified.

In a large bowl, combine cooled quinoa, chicken, drained beans, and diced vegetables. Pour dressing over and toss gently to combine.