In a pot, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes.

In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, corn, avocado, and cilantro.

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

Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.