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Place quinoa in a small pot with 2 cups water. Cover and simmer until quinoa is tender, 15 to 20 minutes. Drain off any excess water, fluff and set aside until cool.
Whisk together rice vinegar, lime zest and juice, and orange zest and juice in a large bowl. Add jicama, bell pepper, cilantro, black beans and cooled quinoa, and toss well to combine. Let sit at least 10 minutes before serving. Garnish with cilantro and sesame seeds before serving. Enjoy chilled or at room temperature.