Salad: mix quinoa, black beans, corn, peppers, mango, jicama, green chiles, and parsley or cilantro.
For the dressing, you want 4 tablespoons of vinegar and lime juice. Depending on how big and juicy the lime is will determine if you use 2 or 3 tablespoons vinegar.
Dressing: Combine oil, vinegar, lime juice and zest, cumin, paprika, salt and pepper. Stir to combine. Pour dressing over quinoa mixture. Stir to distribute dressing over salad. If you have time, refrigerate 15 to 20 minutes before serving for flavors to develop.
This salad keeps well so may be made ahead and refrigerated overnight. Stir to distribute dressing before serving.