Shake together all vinaigrette ingredients and set aside.
Cook quinoa according to package directions and allow to cool.
Heat barbecue over medium-high heat.
Toss the veggies with olive oil and salt and pepper in a large bowl.
Arrange on a vegetable grilling pan and grill for 10-15 minutes, flipping every 5 minutes.
Divide into each of four 2 cup storage containers the quinoa, grilled veggies and black beans.
Drizzle with vinaigrette.
Store in the fridge for up to 4 days, and serve cold.
