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Bring quinoa and water to boil in saucepan. Reduce heat to medium-low, cover, and simmer 10 to 15 minutes, until quinoa is tender and water has been absorbed. Set aside to cool.
Whisk together olive oil, lime juice, cumin, 1 tsp lime zest, 1 teaspoon sea salt, and red pepper flakes.
Combine quinoa, tomatoes, scallions, and carrot, if using. Pour dressing over mixture; toss to coat. Stir in cilantro; season with sea salt and black pepper, to taste. Serve immediately.