Zesty Quinoa Salad

from Connie Kellis

1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
2 limes, juiced
2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
5 green onions, finely chopped
1 1/2 cups halved cherry tomatoes
1 (15 ounce) can black beans, drained and rinsed
1/4 cup chopped fresh cilantro
salt and ground black pepper to taste

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

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

Combine quinoa, tomatoes, black beans, and green onions together in a blow.  Pour dressing over quinoa mixture; toss to coat..  Stir in cilanter; season with salt and black pepper.  Serve immediately or chill in refrigerator.