• 2 cup quinoa
• 1¼ cup water
• 1¼ cup orange juice
• ¼ tsp salt
• 1 red pepper, diced
• 1 mango, diced
• 1 can black beans, drained and rinsed
• ¼ cup fresh cilantro
• 3-4 stalks green onions, diced
• Dressing
• 1 tsp orange juice
• 1 tsp olive oil
• 2 tsp agave nectar
• ¼ cup of rice vinegar
• ½ tsp salt
• 5-6 shakes cayenne pepper

Place quinoa in fine mesh strainer and rinse for 2-3 minutes. Bring water, orange juice and ¼ tsp salt to a boil. Add quinoa, stir once. Simmer covered on very low heat. At 30 minutes, remove from heat and let stand 5 minutes covered. Fluff with fork, and remove from pan to a serving dish. Let cool another 10 minutes. While quinoa is cooking, dice pepper, mango, cilantro, and green onions. Rinse and drain beans. Prepare the dressing by whisking all ingredients in a small bowl. Add salad ingredients, mixing well. Stir in dressing and chill for 30 minutes.