Rinse 1 cup of quinoa in cold water for about 2 minutes. Transfer to a saucepan with 2 cups of water and a pinch of salt. Bring to boil, then simmer for about 15 minutes until fluffy.

While quinoa cooks, whisk together ¼ cup lime juice, 3 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon chili powder, and ½ teaspoon cumin in a medium bowl. Season with salt and pepper.

In a large mixing bowl, add cooked quinoa. Stir in 1 cup corn, 1 diced red bell pepper, and ½ finely chopped red onion. Mix gently.

Drizzle the prepared dressing over the quinoa mixture. Toss gently to coat.

Fold in 1 diced avocado gently before serving.

Let the salad rest for at least 30 minutes at room temperature for best flavor.