Quinoa Black Bean Salad

1 c. quinoa
2 1/2 c. water
1/2 - 1 c. Raspberry Vinaigrette Dressing
1/2 t. cumin
1/4 t. freshly ground black pepper
1 can Niblets or corn, rinsed and drained
1 - 15 oz. can black beans, well rinsed and drained
4 oz. baby carrots, thinly sliced on the diagonal
3 ribs celery, thinly sliced on the diagonal
1 large red bell pepper, cored and chopped
1/2 medium red onion, chopped
2 cloves garlic, finely minced or to taste
1 T. canned chili peppers, rinsed and well drained (or to taste)

Place quinoa in a fine-mesh strainer and rinse under cold running water; drain. Bring the water to a boil in a medium saucepan, add quinoa. Return to a boil, reduce heat, cover and simmer for 10 minutes. Drain quinoa in strainer, rinse under cold running water and drain very well. Place in a large serving bowl and set side. In a small bowl, stir together the Vinaigrette, cumin, and black pepper; set aside. To the quinoa, add the corn, black beans, carrots, celery, bell pepper, onion, garlic and chili peppers. Pour in dressing and stir gently until well blended. Add more seasoning, if needed. Cover and refrigerate 4 hours or overnight for the flavors to blend. Before serving, add more dressing if salad has become too dry.