Rinse the quinoa under cold water and place it in a saucepan with 2 cups of water.

Bring to a boil, then cover and reduce heat to low, cooking for about 15 minutes until all water is absorbed.

Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

In a large mixing bowl, combine the cooked quinoa, black beans, sweet corn, bell pepper, cherry tomatoes, avocado, and cilantro.

In a smaller bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.

Pour the dressing over the salad and toss to combine well.

Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavor.