Fiesta Quinoa Salad

1 cup quinoa
1 15-ounce can black beans, rinsed and drained
1 medium (10 ounce) jicama, peeled and cut in bite-size strips (2 cups)
1 medium yellow or red sweet pepper, chopped (3/4 cup)
1/3 cup chopped red onion
1 fresh jalapeno chile pepper*, seeded and finely chopped*
1/4 cup snipped fresh cilantro
1/4 cup olive oil
1 teaspoon finely shredded lime peel
3 tablespoons lime juice
1 teaspoon salt
1 teaspoon ground cumin

Recipe Directions
1. Place quinoa in a fine mesh strainer. Rinse under cold running water; drain. In a medium saucepan bring 2-1/2 cups water to boiling. Add quinoa. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Drain in the fine mesh strainer. Rinse with cold water; drain again. Place in a large bowl.
2. Add beans, jicama, sweet pepper, onion, jalapeno, and cilantro to bowl. For dressing, in a small bowl stir together the oil, lime peel, lime juice, salt, and cumin. Add to vegetable mixture. Toss to coat. Cover and chill for 2 to 24 hours. Makes 4 main-dish servings or 8 side-dish servings.