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If you don’t already have cooked quinoa, prepare it at this time. In a small saucepan, combine ¾ cup (138 g) dry quinoa and 1 ½ cups (360 ml) water (this will make ~2 ½ cups cooked quinoa — adjust amounts if altering default number of servings). Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer, cover, and continue cooking for ~12-15 minutes until the water is absorbed and the quinoa is fluffy and has expanded. Remove from the heat, stir, and set aside (covered). The quinoa will get even fluffier as it sits!
In a large mixing bowl, combine the cherry tomatoes, bell pepper, red onion, drained and rinsed black beans, corn, and cilantro. Toss to combine.
Add the cooked and cooled quinoa (it’s okay if it’s not completely cooled) along with the lime juice, olive oil, maple syrup, and salt and mix well. Taste and adjust as needed, adding more salt for overall flavor, lime juice for brightness, olive oil for richness, maple syrup for sweetness, or cilantro for herbiness.
Serve at room temperature or chilled. Optionally, garnish individual servings with diced avocado and pepitas. Leftover salad (without avocado/pepitas) keeps well in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.