In a medium saucepan, combine quinoa and 1 1/2 C water. Bring to a boil.
Cover, reduce heat to low and simmer for 20 minutes. Remove from heat, uncover and let cool for 10 minutes.
While the quinoa is cooking, preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
In a medium bowl, toss the grape tomatoes with olive oil and a sprinkle of sea salt and pepper.
Transfer to the prepared baking sheet and roast for 20 minutes.
In a large bowl, add the quinoa, spring onions, red beans, roasted tomatoes with juices and jalapeño. Season generously with flaky sea salt and pepper. Toss to combine.
Add the avocado and arugula. Toss to combine.
In a small bowl, add the chili powder, honey and lime juice. Whisk to combine.
Slowly add the olive oil, whisking continuously, until the dressing has emulsified.
Pour over the quinoa salad and toss to combine. Serve garnished with cilantro leaves.