Rinse 1 cup of quinoa under cold water for a couple of minutes. In a medium saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until fluffy. Let cool slightly.

In a large mixing bowl, combine the rinsed black beans, chopped shallot, sliced green onions, and chopped cilantro.

In a separate bowl, whisk together ¼ cup olive oil, juice of 1 lime, and season with salt and pepper to taste.

Add the cooled quinoa to the bowl with the black bean mixture. Pour the dressing over the top and toss gently to combine.

Carefully fold in ½ cup crumbled cotija cheese to the salad mixture.

Let the salad chill in the refrigerator for at least 15 minutes before serving.