Peruvian Quinoa Salad with Black Beans

Instructions:

1. Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds.
2. Combine rinsed quinoa, water, and 1/2 tsp salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let sit, covered, for 5 minutes. Remove the lid and fluff with a fork.
4. Spread the quinoa on a baking sheet or wide plate to cool rapidly to prevent mushiness.
5. Dice the red onion, red bell pepper, and cherry tomatoes into uniform, small pieces.
6. In a small mason jar or bowl, whisk together olive oil, lime juice, lime zest, honey, cumin, garlic powder, salt, and black pepper until emulsified.
7. In a large mixing bowl, combine the cooled quinoa, drained black beans, corn, diced onion, bell pepper, tomatoes, and chopped cilantro.
8. Pour the lime dressing over the salad and toss gently to coat all ingredients evenly.