Rinse the quinoa through a fine mesh strainer for at least 30 seconds, until the water runs clear. Add to a small pot along with 2 cups of water and ½ tsp kosher salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer. Cover and let simmer until the quinoa has absorbed all of the water, about 12-15 minutes. Remove from the heat and fluff the quinoa with a fork. Let cool slightly, then transfer to a mixing bowl. \nAdd in the beans, corn, veggies and cilantro. Top with 2 Tbsp each olive oil and lime juice, 1 Tbsp red wine vinegar, 1 tsp each salt and cumin. \nToss until well combined. Season to taste with additional salt and lime juice, as desired. Before serving, top with a sprinkle of bright and zesty This Little Goat went to Mexico for a nutty, crunchy finish!