2 teaspoons extra-virgin olive oil 1 cup uncooked quinoa, rinsed 1/2 teaspoon salt 20 yellow grape tomatoes, quartered 20 red grape tomatoes, quartered 4 scallions, sliced 4 cups chopped fresh parsley 1 (15-ounce) can black beans, drained and rinsed 1/2 to 3/4 cup freshly squeezed lemon juice, to taste 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 teaspoon salt Heat the olive oil in a medium-size saucepan. Add the quinoa and cook over medium heat for 1 to 2 minutes, stirring often, so it’s well coated with the oil. Add 1 1/4 cups of water and the salt. Bring to a boil, cover, and simmer for 15 to 20 minutes, or until all the water has been absorbed and the quinoa is tender but not mushy. Remove from the heat, let sit, covered, for 5 minutes, then fluff with a fork. Combine the cooked quinoa, tomatoes, scallions, parsley, and black beans in a large bowl. Add the lemon juice, olive oil, and salt and mix well. Cover the bowl and refrigerate for 1 hour before serving.