Whisk together lime juice, zest, cumin, ginger, salt, and black/cayenne peppers in a mixing bowl.  Add oil in a slow stream, whisking until combined. 

If quinoa is not “pre-rinsed”, rinse quinoa in a bowl with plenty of water. Drain in a fine sieve.

Place quinoa in a 4- to 5-quart saucepan, and add plenty of water to cover. Bring to a boil over medium-high heat, and simmer until exterior germ ring is visible, about 7-8 minutes.

Drain in a fine heatproof sieve. Place a ½” of water on the bottom of the saucepan, place the sieve with the quinoa in it over the water in the saucepan. Place a folded dish towel over the top of the sieve and cover tightly with a lid. 

Place over medium heat and finish quinoa by steaming – another 7-8 minutes. Quinoa is done when exterior germ ring is visible, and soft yet firm to the bite. 

Remove from heat. Fluff with a fork.

Toss quinoa with lime dressing and remaining ingredients in a large bowl. Add more olive oil if necessary (if dry), and season to taste with salt and pepper. 

Serve warm or at room temperature.