1 c. QUINOA
2 c. WATER
1/4 c. EXTRA-VIRGIN OLIVE OIL
2 LIMES, juiced
2 tsp. CUMIN
1 tsp. SALT
1/2 tsp. RED PEPPER FLAKES
1 1/2 c. halved CHERRY TOMATOES (I substituted the multicolored peppers, diced)
1 (15 ounce) can BLACK BEANS, drained and rinsed
5 GREEN ONIONS, finely chopped
1/4 c. chopped fresh CILANTRO
SALT and ground PEPPER, to taste

Bring quinoa and water to a boil in a saucepan.
Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10-15 minutes.
Set aside to cool

Whisk olive oil, lime juice, cumin, 1 tsp. salt, and red pepper flakes together in a bowl.

Combine cooled quinoa, tomatoes, black beans, and green onions together in a bowl.
Pour dressing over quinoa mixture and toss to coat.
Stir in cilantro. Season with salt and black pepper

Serve immediately or chill in refrigerator.