In a medium saucepan, bring the water, quinoa, and 1/2 tsp fine sea salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer 14 to 15 minutes until the water is absorbed. Uncover the pan and place the broccoli on top of the quinoa. Recover pan and let stand 5 minutes.
Uncover pan and fluff the quinoa and broccoli with a fork and spread onto a baking sheet to cool to room temperature.
In a large bowl, whisk the llime zest, llime juice, olive oil, chili powder, cumin, and coriander. Add the cooled quinoa-broccoli mixture, black beans and cilantro. Toss to combine. Season with salt and pepper to taste.