Black olives and red bell pepper strips, for garnish
Boil 2 cups water in a saucepan. Add the quinoa and simmer, covered, for 15 minutes. When done, fluff with a fork and transfer to a bowl. Combine quinoa with corn, lemon juice, olive oil, scallions, and salt and pepper to taste.
While the quinoa cooks, in a second bowl combine black beans, tomato, apple cider, parsley or cilantro, and pepper to taste.
To assemble Machu Picchu Platter, spread quinoa salad evenly on a platter. Leave a well in the center and mound bean salad into the well. Sprinkle with pumpkin seeds. Arrange olives and pepper strips around the edge.