In a medium saucepan, bring 2 cups of vegetable broth or water to a rolling boil. Add 1 cup of rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.

While the quinoa is cooking, chop 1 red bell pepper, 1 yellow bell pepper, and 1 avocado into bite-sized pieces. Finely chop 1 small red onion, and halve 1 cup of cherry tomatoes. Add in 1 cup of rinsed black beans and 1 cup of corn, creating a vibrant mix.

Once the quinoa has cooled slightly, stir it into the bowl with the chopped vegetables and gently combine to distribute evenly.

In a small bowl, whisk together ¼ cup of lime juice, 3 tablespoons of olive oil, 1 teaspoon of cumin, 1 teaspoon of chili powder, and a pinch of salt and pepper.

Pour the dressing over the quinoa salad mixture and gently toss until all ingredients are coated.

Taste the salad and adjust seasoning with more lime juice, salt, or pepper as preferred.

Cover the bowl and chill in the refrigerator for at least 30 minutes.

After chilling, stir gently before serving and garnish with extra chopped cilantro.