Mexican Quinoa Salad

1 cup quinoa, cooked according to package directions, or my directions listed below, and cooled
1 14 oz can black beans, rinsed and drained
1 cup corn, I use frozen and thaw it, but fresh or canned would be fine
1/2 cucumber, chopped
2-3 green onions, chopped
1 handful of cilantro, chopped
2 handfuls grape tomatoes, sliced in half
1 non green bell pepper, or several small, chopped


Dressing:
Substitute any dressing you like or...
1/2 lemon, juiced
1/2 cup olive oil, roughly, or other oil you choose
1 tsp. Dijon mustard
Salt
Pepper
2-3 tsp. honey or sweetener of choice
1-2 tsp. Mexican blend spices, I have a homemade one that includes chili powder, cumin, coriander, oregano, onion powder and garlic powder

Mix dressing ingredients together in a jar and shake vigorously, or make how you would make a vinaigrette. Could also be done in a blender.

To make Salad:
For quinoa, boil 2 cups of water. Add 1 cup quinoa to boiling water. Lower heat to low-med heat. Cover quinoa and simmer for 12 minutes or until liquid is absorbed. Turn off heat, leave covered and let sit for about 5 minutes. Let cool to room temperature or put in fridge to cool.  Mix all of the other ingredients in with the quinoa. Use the dressing to dress the salad.