Step 1: Cook the Quinoa : Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness. In a medium saucepan, bring water or broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool completely.

Step 2: Roast the Peppers : Preheat the oven to 425°F (220°C). Slice bell peppers into halves, remove seeds, and place them cut side down on a baking sheet lined with foil or parchment. Roast for 15–20 minutes until the skins are charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins and dice the roasted peppers.

Step 3: Prepare the Dressing : In a small bowl or jar, whisk together olive oil, lime juice, lime zest, cumin, smoked paprika, garlic, honey, salt, and pepper. Taste and adjust seasoning as needed.

Step 4: Assemble the Salad : In a large bowl, combine quinoa, roasted peppers, black beans, corn, onion, avocado, tomatoes, and cilantro. Drizzle the dressing over the top. Toss gently until everything is evenly coated.

Step 5: Chill and Serve : Chill for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.