Add quinoa to a medium pot over medium-high heat. Let dry quinoa toast for 2-3 minutes, then pour over water or broth. Let liquid come to a boil, then reduce to low heat and put the lid on. Let simmer for 15 minutes until fluffy and cooked through. Once the quinoa is cooked: remove it from the heat, transfer to a large bowl, and let cool completely.*

To the same large bowl, add tomatoes, black beans, diced pepper, red onion, cilantro, corn, and stir to combine. 

In a small bowl or food processor, whisk together lime juice, cilantro, olive oil, honey, cumin, chili powder, garlic powder, salt, and pepper. Pour dressing over quinoa salad and gently stir to incorporate the dressing throughout the quinoa. 

Gently fold in diced avocado at the end.

You can store this salad in an airtight container in the fridge for up to 4 days.