Quinoa, mango, and black bean salad

This was the perfect combination of tangy and sweet, along with the texture of the quinoa. I decided to try it after thinking all day about what to make for dinner, and this ended up being a perfect side dish. Plus, I love mangos!

* 1/2 cup quinoa
* 1 cup water
* 1/4 cup orange juice
* 1/4 cup chopped fresh cilantro
* 2 tablespoons rice vinegar
* 2 teaspoons toasted sesame oil
* 1 teaspoon minced fresh ginger
* 1/8 teaspoon salt
* Pinch of cayenne pepper
* 1 small mango, diced
* 1 small red bell pepper, diced
* 1 cup canned black beans, rinsed
* 2 scallions, thinly sliced

1. Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.
2. Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.
3. When the quinoa is finished cooking, add to the mango mixture and toss to combine.