In a medium bowl, combine cooked quinoa, black beans, diced papaya, red onion, and cilantro. Tip: For extra flavor, warm the quinoa slightly before mixing.

In a small bowl, whisk together lime juice, olive oil, cumin, and salt to make the dressing. Tip: Adjust lime juice to taste if you prefer more tang.

Pour the dressing over the quinoa mixture and toss gently to combine. Tip: Use a rubber spatula to avoid crushing the papaya.

Divide into bowls and top with toasted pepitas for crunch. Tip: Toast pepitas in a dry skillet over medium heat for 1–2 minutes until they pop.