Cook the quinoa: Rinse 1 cup quinoa under cold water. Combine with 2 cups water (or broth) in a pot. Bring to a boil, reduce to a gentle simmer, cover, and cook 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and spread on a sheet pan to cool slightly.

Prep the corn: If using fresh, cut kernels from 2 ears. For extra flavor, char them in a dry skillet until lightly browned. If using frozen, thaw and pat dry, then toast in a pan if you want that smoky note. Canned works too—just drain well.

Make the dressing: In a small bowl, whisk lime juice, olive oil, cumin, chili powder, garlic, salt, pepper, and honey or maple (if using). Taste and adjust for brightness and salt.

Chop your mix-ins: Dice the red bell pepper and avocado. Halve the cherry tomatoes. Finely chop red onion and cilantro. Mince jalapeño if you like heat.

Combine the base: In a large bowl, add the warm (not hot) quinoa, black beans, and corn. Pour over half the dressing and toss. Warm quinoa absorbs flavor better.

Add freshness: Fold in bell pepper, red onion, tomatoes, cilantro, and jalapeño. Add more dressing as needed until everything is lightly coated and glossy.

Finish and season: Gently fold in avocado last so it doesn’t mash. Taste and add more lime, salt, or pepper. Sprinkle with crumbled feta or cotija if using.

Rest (optional but ideal): Let the salad sit 10–15 minutes for flavors to meld. Serve at room temperature or chill for later.