1 (15 oz.) can black beans, drained
1 3/4 cups vegetable broth
1 1/2 cups quinoa
1 cup corn kernels (fresh or canned)
1 pint cherry tomatoes, halved
1 avocado, optional, diced
1/2 red onion, chopped
2 cloves garlic, minced
2 limes, juiced
2 1/2 tablespoons fresh cilantro, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon cumin
1/2 teaspoon chili powder
kosher salt and freshly ground pepper, to taste