Instructions

1. Place the quinoa in a saucepot over high heat. Pour in the water and give the mixture a gentle stir. Place a lid on the pot and bring the quinoa to a boil. Lower the heat and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
2. Turn off the heat and allow the quinoa to rest for 5 minutes. Remove the lid and fluff the quinoa with a fork. Transfer the quinoa to a bowl and refrigerate until cool.
3. Meanwhile, in a small bowl, whisk together the olive oil, vinegar, smoked paprika, cumin, garlic powder, salt, and freshly cracked black pepper. Set mixture aside.
4. In a large, wide serving dish, arrange the quinoa to cover one half of the dish. In a side-by-side arrangement, place the black beans, red bell peppers, and the corn in the dish. Sprinkle the scallions down the middle of the ingredients, separating the quinoa from the others.  
5. Drizzle the vinaigrette over the top of the salad.
6. Garnish with chopped cilantro.
7. Serve the salad with extra vinaigrette on the side.