In a medium saucepan, bring vegetable broth to a rolling boil. Add rinsed quinoa, stir, reduce heat to low, cover and simmer for about 15 minutes until fluffy.

In a large mixing bowl, add the cooked quinoa, then fold in black beans, corn, diced red and yellow bell peppers, diced avocado, finely chopped red onion, halved cherry tomatoes, and chopped cilantro.

In a small bowl, combine lime juice, olive oil, cumin, chili powder, salt, and pepper. Whisk until well blended.

Pour the dressing over the salad mixture and gently toss until coated.

Taste the salad and adjust seasoning with more lime juice, salt, or pepper as needed.

Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Serve cold or at room temperature, garnished with extra cilantro if desired.