In a large bowl, mix together the cooked quinoa, sweet corn, cherry tomatoes, red bell pepper, red onion, chickpeas, feta, avocado, and fresh basil.
In another bowl, whisk the lime juice, olive oil, honey, Dijon mustard, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and gently toss everything together to ensure all ingredients are well combined.
