Rinse 1 cup of dry quinoa under cold running water until water runs clear.

In a medium pot, combine rinsed quinoa with 1.5 cups vegetable broth and bring to a vigorous boil over medium-high heat.

Once boiling, reduce heat to low, cover, and let simmer for about 12 minutes or until liquid is absorbed.

Let sit covered for an additional 5 minutes.

Prep vegetables: chop 1 cup green cabbage, 1 cup bell peppers, and a small red onion. Finely chop cilantro.

In a large mixing bowl, combine chopped vegetables and drained black beans, toss gently.

Transfer cooked quinoa to the refrigerator to cool for about 10-15 minutes.

In a small bowl, whisk together lime juice, olive oil, honey, and sea salt.

Once cooled, add quinoa to the vegetable mixture, drizzle dressing over and gently mix until combined.