Place two cups of quinoa and four cups of water into a large pot. Bring to a boil then place a lid on top of the pot. Turn the heat off and let the quinoa cook for 10-12 minutes, or until fork tender. Once the quinoa is cooked, set it aside to cool.
Drain the cans of black beans. Dice the yellow pepper, orange bell pepper and cut the grape tomatoes in half. Tear the spinach leaves and place in a large serving bowl. Once the quinoa is cool, add that to the serving bowl too.
For the dressing, whisk together the lime juice, oil, honey, jalapeno jar juice, salt, cumin and roasted red pepper dressing. Whisk together and drizzle over the salad as desired.