Quinoa Salad

3/4 cup uncooked quinoa
1 can black beans, drained
1 carrot, diced
1 celery stalk, diced
6 cherry tomatoes, quartered
1 scallion, chopped
2 cloves garlic, minced
1 persian cucumber, diced
juice from 1/2 a lemon
1/4 cup olive oil
1/4 cup apple cider vinegar
dash cayenne pepper
dash cumin
salt and freshly ground black pepper to taste

Boil quinoa in a rice cooker or saucepan with 1.5 cups of water until all water is absorbed. Set aside to cool. Combine all chopped veggies and drained beans with lemon juice, vinegar and spices.  Toss with quinoa and serve. Good with hot sauce!