Bring water and salt to a boil over high heat in a large pot. Add the rinsed quinoa; turn the heat to low. Simmer uncovered for about 15 minutes, stirring often until tender. Transfer to a bowl and chill for about 20 minutes. (You should have about 3 cups of cooked quinoa.)

While the quinoa is cooking, prepare the veggies and dressing.

Wash the pepper, onions, and cilantro. Dice the pepper, slice the green onions (including the green parts), and chop the cilantro.

For the dressing, whisk together the olive oil, lime juice, cumin, oregano, salt, and pepper in a small bowl. Set aside.

To make the salad - Combine the quinoa, diced pepper, green onions, cilantro, black beans, and frozen corn in a large bowl. Stir intil well blended. (The frozen corn will thaw and chill the quinoa.)

Add the dressing and stir until well incorporated.

Serve at room temperature, or chill and serve cold.