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In a medium saucepan, bring 2 cups of water to a boil.
Add 1 cup of rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
In a large bowl, combine the cooked quinoa, 1 can of black beans (rinsed and drained), 1 cup of corn kernels, 1 diced red bell pepper, 1 finely chopped small red onion, and 1 diced avocado.
In a small bowl, whisk together 1/4 cup of lime juice, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, salt, and pepper to taste.
Pour the dressing over the quinoa mixture and toss to combine.
Add 1/4 cup of chopped fresh cilantro and gently mix.
Let the salad sit for at least 15 minutes to allow the flavors to meld.
Serve chilled or at room temperature.
