Cook quinoa according to package directions, allow to cool on a sheet tray about 15 mins, and set aside. In a large mixing bowl combine cooked quinoa, black beans, tomatoes, cucumbers, corn, red cabbage, cilantro, and green onions. Drizzle with olive oil, juice of half a lemon and season with salt and pepper to taste.
Serve chilled or at room temperature with Gold Peak Sweet Tea.
