In a pot, bring 4 cups of water to a boil. Add quinoa, reduce heat, and simmer for 15 minutes until water is absorbed.

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

Drizzle olive oil and lime juice over the mixture. Add cumin, salt, and pepper, then toss gently to combine.

Transfer the salad into an airtight container and store in the cooler until ready to serve.