Rinse the quinoa in a fine mesh strainer under cold water for about 1-2 minutes.

Combine the rinsed quinoa and 2 cups of water or broth in a medium saucepan. Bring to a boil over medium heat, then reduce to low, cover, and cook for about 15 minutes.

Remove from heat and let it sit (covered) for another 5 minutes. Fluff the quinoa with a fork and let it cool.

While the quinoa is cooling, dice the bell pepper, red onion, and avocado. Cut the kernels off the cob if using fresh corn.

In a large mixing bowl, combine the cooled quinoa, black beans, diced vegetables, and corn.

Drizzle with olive oil and lime juice, then add salt and pepper to taste. Toss gently to incorporate.

Sprinkle fresh cilantro on top just before serving for added flavor.

For improved flavor, let the salad sit in the refrigerator for about 15-30 minutes before serving.