Cook the quinoa: Rinse 1 cup quinoa under cold water. Combine with 2 cups water or broth in a pot. Bring to a boil, then reduce to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff and cool to room temp.

Prep the produce: While the quinoa cools, chop tomatoes, bell pepper, onion, jalapeño, and cilantro. If using avocado, dice it last to keep it fresh.

Make the dressing: In a small bowl or jar, whisk lime juice, olive oil, vinegar, maple syrup, cumin, chili powder, smoked paprika, garlic, salt, and pepper. Adjust sweetness and salt to taste. For more heat, add extra chili powder or a dash of hot sauce.

Combine the base: In a large bowl, add cooled quinoa, black beans, corn, tomatoes, bell pepper, red onion, and jalapeño.

Toss with dressing: Pour the dressing over the salad and toss gently until everything is coated. Taste and adjust salt, lime, or heat.

Fold in herbs and avocado: Add cilantro and avocado. Gently fold to avoid mashing the avocado.

Rest for flavor: Let the salad sit 10–15 minutes so the flavors blend. Serve at room temperature or chilled.

Finish with toppings: Sprinkle with pepitas or crumbled cheese if you like, and an extra squeeze of lime just before serving.