Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water in a medium saucepan, bring to boil, reduce to simmer, cover, and cook for 15 minutes.

Chop your vegetables: dice 1 cup of cherry tomatoes, 1 cucumber, 1 bell pepper, and half a red onion. Finely chop cilantro and slice 1 avocado. Arrange in a large serving bowl.

Open, rinse and drain a can of black beans. Fold into the bowl with your prepared veggies.

Combine 3 tablespoons of olive oil, juice of 1 lime, 1 teaspoon of cumin, salt and pepper to taste in a small bowl. Whisk until smooth.

Fluff quinoa with a fork after it’s cooked, then add it to the vegetable and bean mixture. Drizzle dressing over and toss to coat.

Let the salad sit for 10 minutes before serving chilled or at room temperature, optionally garnished with cilantro or avocado slices.