Everything about it tastes so fresh – and it keeps perfectly in the fridge! It made a perfect quick lunch for me that week. I’ve also made this with diced Roma tomatoes and I actually do prefer it that way. I’m not a huge cherry tomato fan but they looked good in the store and I knew they would look pretty in the salad (great reason, right?). And they do give that added burst of sweetness that goes really well with this salad.
Place the quinoa in a fine mesh strainer and rinse until the water runs clear. 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 to 15 minutes. Set aside to cool.
Whisk olive oil, lime juice, cumin and 1 teaspoon of salt in a small bowl. Combine quinoa, tomatoes, black beans and red onion together in a separate bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro, season to taste with salt and pepper. Serve at room temperature or chilled.