Wash hands with soap and water.
Rinse the quinoa in a fine-mesh strainer. Transfer the quinoa to a medium pot and add 2 cups water. Bring to a boil over medium heat. Cover and reduce heat. Simmer for 15 minutes or until the liquid is absorbed.
While the quinoa is cooking, scrub the pineapple, bell pepper, and lime with a clean vegetable brush under running water. Gently rub the zucchini and green onions under cold running water. Dry with a clean towel.
Peel and slice the pineapple, and cut the zucchini into slices. Lightly brush with ½ tablespoon olive oil and grill on a grill pan over medium-high heat just until there are grill marks. Set aside.
Remove the seeds from the red pepper and cut into bite-sized pieces. Cut off the root end of the green onion, then slice diagonally. Quarter the lime. Set aside.
Rinse and drain the black beans. Set aside.
Prepare the dressing by whisking together the olive oil, honey, soy sauce, lime juice, and rice vinegar. Set aside.
Mix the quinoa with half of the dressing.
Assemble the bowl by adding the quinoa mix first then topping with the grilled zucchini and pineapple. Cut the pineapple into bite-sized pieces, if desired. Then add the red bell pepper, green onion, and black beans.
Drizzle the remaining dressing and garnish with lime.
NOTE: Ingredients can be made ahead of time and mixed prior to serving.