In a medium saucepan, bring 2 cups of vegetable broth or water to a rolling boil. Add the 1 cup of rinsed quinoa, then reduce the heat to low, cover, and let it simmer for about 15 minutes. Once the quinoa has absorbed the liquid and appears fluffy, remove it from heat and allow it to sit for 5 minutes before fluffing it gently with a fork.

In a large mixing bowl, combine the cooked quinoa with 1 cup of canned and rinsed black beans, 1 cup of corn, and the diced red and yellow bell peppers. Next, add in the diced avocado, finely chopped red onion, halved cherry tomatoes, and freshly chopped cilantro. Gently mix these vibrant ingredients together until they're well distributed throughout the quinoa.

In a small bowl, whisk together ¼ cup of freshly squeezed lime juice, 3 tablespoons of olive oil, 1 teaspoon of cumin, and 1 teaspoon of chili powder. Season the mixture with salt and pepper to taste, blending until everything is well combined.

Pour the dressing over the quinoa salad mixture, ensuring every ingredient is evenly coated. Gently toss all components together with a spatula.

After combining, taste your salad and adjust the seasoning as needed. If you prefer a brighter flavor, add more lime juice, or adjust the salt and pepper.

To enhance the flavors further, cover the salad and chill it in the refrigerator for at least 30 minutes.

When ready to serve, dish out the chilled salad into bowls and garnish with extra cilantro if desired.