I got a little mixey-matchy with my pepper colors, green bell pepper with yellow summer squash and yellow bell pepper with green zucchini, but you know what, green bell pepper is sort of bland. Red bell pepper would be better, I think. Also I would definitely put some aromatics in the vinaigrette with squash and with zucchini, they're both pretty mild and could use the flavor boost.
3 Tbsp red wine vinegar
1/4 cup olive oil
one can pinto beans
1 cup quinoa
2 cups water
2-3 summer squash
1 green red bell pepper
Measure vinegar into a large bowl and add a generous amount of salt and pepper, and a little bit of minced aromatics like onion or shallot or garlic if desired. Drizzle the olive oil over the vinegar and whisk it in. Rinse and drain the pinto beans and marinate them in the vinaigrette.
Trim and dice the squash and pepper. If you made a double recipe of pinto beans, put away about two cups for green salads. Toss the squash and pepper with the rest of the pinto beans and vinaigrette.
Put the quinoa and water in a pan over high heat. Bring to a boil, lower heat and simmer for fifteen minutes. Remove from heat, fluff it up a bit, and add it to the marinated beans and vegetables.
Very good slightly warm, also good cold from the refrigerator with a little bit of sriracha or salsa to wake the flavors up.
