In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and let it cool to room temperature.

In a large mixing bowl, combine the cooked quinoa, black beans, corn kernels, diced red bell pepper, chopped red onion, halved cherry tomatoes, and chopped cilantro or parsley.

In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder (if using), salt, and pepper.

Pour the dressing over the quinoa mixture and toss until everything is evenly coated.

Taste and adjust the seasoning, adding more salt, pepper, or lime juice if needed.

If desired, garnish the quinoa salad with avocado slices before serving.

Serve the quinoa salad chilled or at room temperature as a nutritious and flavorful side dish or light meal.