Soak quinoa in water for five minutes, then drain or rinse thoroughly. Cook in water or vegetable bouillon and 2 TBS oil for 15-18 minutes on medium high heat. Allow to cool. Blend together all dressing ingredients. Combine quinoa, corn, scallions, tomatoes, celery, peppers and black beans with dressing and mix well. For a spicier taste, add jalapeno peppers or a couple of dashes of cayenne. Serve cold.