Rinse quinoa under cold water. In a saucepan, combine quinoa with vegetable broth and bring to a boil. Reduce to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and cool slightly.

In a small bowl, whisk together lime juice, olive oil, honey, and chopped shallot. Season with salt and pepper to taste.

In a large bowl, combine cooked quinoa, black beans, green onions, and cilantro. Optional: add crumbled cotija cheese.

Pour the dressing over the salad and toss gently to coat all ingredients.

Serve immediately or chill for at least 30 minutes to enhance the flavors.