Cook quinoa according to box by adding quinoa and water to small pot, bring to a boil and reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed.
Remove from heat, fluff quinoa with a fork, transfer to a medium-sized bowl and let quinoa cool completely.
In a large bowl, whisk the olive oil, apple cider vinegar, water, soy sauce, lime juice, minced garlic, chipotle pepper, and salt and pepper. Add the cooled quinoa, black beans, red onion, scallions, bell pepper, and cilantro and season with salt and pepper.
Toss to combine then add feta and serve.
Make ahead and store in air tight container in refrigerator over night.
Recipe by The Well Dressed Kitchen at https://www.thewelldressedkitchen.com/salad/black-bean-and-quinoa-salad-with-chipotle-sauce/