Quinoa, tomato, and black bean salad with cumin

This is a great salad to eat on it's own, in a burrito, or turn into a tostada topped with this salad, some fresh avocado, and cabbage.

1 c quinoa
2 c water
1/4 evoo
2 limes, juiced
2 t ground cumin
1 t salt
.5 t red pepper flakes
1.5 c halved cherry tomatoes
5 green onions chopped
1 (15 oz) can black beans
1/4 c chopped fresh cilantro

1. Bring quinoa and water to a boil in a saucepan. Reduce to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10-15 minutes. Set aside to cool.

2. Whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a bowl.

3. Combine quinoa, black beans, tomatoes, green onions together in a bowl. Pour dressing over mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in fridge.

* You can add a handful of chopped kale for extra greens.