Begin by rinsing 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water, and bring it to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa has absorbed the water and appears fluffy. Set aside to cool completely.

In a food processor, combine the zest and juice of 2 fresh limes, 1/4 cup of maple syrup, 1 garlic clove, 1/4 cup of white wine vinegar, a bunch of cilantro, and a pinch of salt. Blend until smooth.

Finely chop 1 cucumber, 1/2 cup of scallions, and any additional vegetables you desire, such as bell peppers or cherry tomatoes.

In a large mixing bowl, combine the cooled quinoa, chopped vegetables, and 1 cup of rinsed black beans. Gently fluff the quinoa with a fork and toss it with the ingredients.

Drizzle the cilantro-lime dressing over the quinoa and vegetable mixture. Use a spatula to gently toss everything together, ensuring each component is well-coated.

Finally, taste the salad and add salt and pepper to your liking. Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld.