Faye's Quinoa Black Bean Salad

From 'Low-Fat Moosewood by Mollie Katzen'

1/3 cup quinoa
1 cup water
1 tsp. olive oil
4 tsp. fresh lime juice
1/4 tsp. cumin
1/4 tsp. coriander
1 tbs. chopped cilantro
2 tbs. scallions
1 1/2 cups cooked black beans (15 ounce can)
2 cups diced tomatoes
1 cup diced peppers (red, yellow, green or mixture)
2 tsp. minced green chiles
salt & ground black pepper to taste

Rinse the quinoa well in a sieve under cool running water. In a saucepan, bring the water to a boil, add the quinoa, cover and simmer on low heat, until all water is absorbed and quinoa is tender (10-15 minutes).

Allow to cool for 15 minutes. In a large bowl, combine oil, lime juice, cumin, coriander, cilantro scallions. Stir in the beans, tomatoes, bell peppers, chiles. Add the cooled quinoa, salt and pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon/lime wedges.