Preparation

• Combine 1 tsp. salt, the cumin, coriander, and cinnamon in a small bowl.
• In a 3-quart saucepan, heat 1 Tbs. of the olive oil over medium-low heat. Add the salt-spice mixture, stir well, and cook for 30 seconds. Add the quinoa, stir again, and add 2 cups water. Bring to a boil, reduce to a low simmer, cover, and cook until the quinoa has absorbed all the water and the germ has separated from the seed (it will look like a ring), 20 to 22 minutes. (If there is a little water left, bring back to a simmer and cook for 3 to 4 minutes more to boil off the water.) Remove the pot from the heat and stir once. Put a folded paper towel over the quinoa and cover with the pot lid again for 5 minutes. Uncover, discard the paper towel, and transfer the quinoa to a large, shallow mixing bowl or a large baking sheet (where it will cool more quickly). Let cool to room temperature, stirring occasionally.
• Meanwhile, in a medium mixing bowl, combine the black beans, zucchini, tomatoes, corn, peppers, scallions, chopped cilantro, orange juice, the remaining 3 Tbs. olive oil, lime juice, garlic, honey, chili-garlic paste, and 1/2 tsp. salt. Stir well and let sit while the quinoa cools, stirring occasionally.
• Combine the black bean salad with the cooled quinoa and mix thoroughly. Taste and season as necessary. (It will continue to build flavor as it sits.)
• Serve, garnished with the pine nuts and cilantro sprigs (if using) at room temperature or chilled, or refrigerate to serve at a cookout or potluck later. It can be made up to a day ahead.