In medium saucepan, combine the quinoa, water & a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.

Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to blender. Add the lime juice and oil and blend. Season with salt and pepper.

Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl. Season with salt and pepper and serve.

Make ahead: The quinoa salad can be refrigerated overnight.