Mexican Quinoa Salad

1 1/2 cups water
1 cup quinoa, rinsed/drained
1/2 cup seeded/chopped red bell pepper
1 small jalapeno, seeded/diced
2 green onions, chopped
2 Roma tomatoes, chopped
1 15-oz can black beans, drained/rinsed
1/2 tsp cumin
1/4 cup cilantro
1/2 cup salsa
1 tbsp olive oil
juice of 1 lime
salt
pepper

-Heat the water to boiling in a 2-quart saucepan and add the quinoa.  Lower the heat to medium-low and cover.  Cook until the liquid is absorbed, 15 to 20 minutes.  Remove from heat and cool.

-When the quinoa has cooled, add the peppers, onions, tomatoes, beans, cumin, cilantro, salsa, oil and lime juice.  Season with pepper and salt, and toss to blend well.  Chill before serving.