Really Colorful Quinoa

This quinoa was inspired by my mom's bowl.  Seriously, the colors worked beautifully together, and it tasted great too!

2 cups water + 1 t. Better than Bouillon (or 2 cups broth)
1 cup quinoa

1 pint grape tomatoes, halved
1 yellow or orange bell pepper, seeded and diced
1 (15-ounce) can black beans, rinsed and drained

1 cup corn*
1/4 cup finely diced red onion
1-2 T. minced jalapeno peppers
½ cup cilantro
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
 
2-3 T. fresh squeezed lime
1 T. apple cider vinegar
3 T. olive oil
1 t. kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves minced garlic
½ teaspoon cumin                             

Combine water and quinoa and bring to a boil.  Add 1 t. Better than Bouillon (or cook quinoa in broth).  Cover and simmer about 15 minutes until done.  Place cooked quinoa in a large bowl and allow to cool.

To the cooled quinoa, add the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and cilantro in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cumin and pour over the quinoa and vegetables. Toss well.

Chill and add avocados when ready to serve.

*Fresh corn cut off the cob is best, but if you use frozen, just defrost it under running water.  No need to cook it.