If you haven't tried quinoa yet, you should! This recipe is great as a main dish for lunch, or as a side dish with grilled chicken breast or any type of fish. You could also punch it up with some fresh grated garlic...I like to use a micro-plane grater for that- it grates garlic very finely, and then you could add it right to the dressing mixture and stir it in... 1/2 clove ought to do it for this recipe. I used red quinoa here, but you can use any kind. 
Mmm... This one is so refreshing! 

2/3 cup uncooked quinoa
1 tsp sea salt
1 can black beans, drained and rinsed
1 large tomato, chopped
1 red, orange or yellow bell pepper, chopped
1/2 cup chopped red onion
1 cup chopped fresh spinach

1/4 - 1/2 cup chopped fresh cilantro
2 Tbs fresh squeezed lime juice
2 Tbs extra virgin olive oil
1 tsp cumin
1/2 tsp sea salt
1/2 tsp pepper

1. Some people like to rinse their quinoa before cooking- sometimes I do, sometimes I don't. This is best done with a mesh strainer or else one with very small holes. Bring 1 1/3 cups of water to a boil. Add in quinoa and one teaspoon salt. Bring back to a boil, then reduce heat to low and simmer for 15 minutes. Make sure there is no water left in the bottom of the pot when it is done...if there is, pour the quinoa through a strainer. Set aside and let the quinoa cool for at least 15 minutes. 

2. In a large bowl combine lime juice, olive oil, cumin, salt and pepper and whisk to combine. 

3. To the bowl with the dressing, add the beans, chopped veggies, and cilantro. When the quinoa has cooled slightly (I like it to cool about 15 minutes) add it to the bowl also. Use a spatula to fold all the ingredients together until well combined. 
Serve warm, cold, or room temperature. Enjoy!