And here; The Recipe!

As always, Make it then tweak it to your liking! Add and subtract the elements that you prefer. I added some kale  and toasted pumpkin seeds to mine. I think a diced red bell pepper would add some nice color and crunch. 
If you are new to Quinoa I urge you to buy a little...say 1 cup...cook it and add it to a few things you normally make (stores that have bulk bins often carry quinoa so you could get a small amount to try, it expands when cooked so it does not take much) 

Smokey Black Bean Quinoa Salad
2C water
1/2 tsp salt
1C quinoa (rinse and drain well before cooking) 
4 scallions or green onions sliced thin
2 C cooked black beans (or a can or two drained and rinsed)
3 Tbs olive oil
Juice of 1-2 small limes
1/2 C chopped cilantro
1 clove garlic, finely chopped
1 Can chipotle pepper in adobo sauce (finely chop the pepper and use 1 tsp or more of the sauce.)
1/2 tsp cumin

In a saucepan bring the water to boil. Add the rinsed quinoa and salt. Lowe heat, cover and cook 15 minutes until the water is absorbed. Remove from heat and allow to cool before adding to the salad. 
While the quinoa is cooking
In a small bowl combine the olive oil, lime juice, garlic, chipotle, adobo sauce and cumin. 
Whisk until combined. 
In a large bowl mix the beans, onions, and cilantro.
Add the cooled quinoa and the chipotle dressing and mix well. 
Serve chilled or at room temperature. 

You may remember my rants in lasts years posts about the horrible taste side effects of the meds. Cancer related recipes often focus on stimulating different areas of the tongue. Salt and citrus are good! 
Cruciferous veggies are other heavy hitters and all kinds of soups for the texture and palatability.  
A fantastic resource is  The Cancer Fighting Kitchen, a cookbook by Rebecca Katz. 

Chipotle peppers in adobo sauce  are a common item at any Texas Grocery store. not sure for you peeps in other states so here is a photo. They come in a small can; about 1/2 the size of a regular caned item.