Rinse 1 cup of white quinoa under cold water for about 30 seconds. Combine with 1.75 cups of water or vegetable broth in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes.

Remove from heat and let sit covered for 10 minutes to steam. Fluff with a fork and set aside to cool completely.

While cooling, dice 1 red bell pepper and 1 small red onion. Rinse 1 can of black beans under cold water until clear, then drain.

Whisk together juice of 1 lime, 2 tablespoons of olive oil, a pinch of sea salt, and 1 teaspoon of ground cumin.

In a large bowl, combine the cooled quinoa, 1 cup of sweet corn, black beans, bell pepper, and onion. Pour dressing over and toss well.

Add fresh cilantro just before serving and toss gently. Adjust seasoning with more salt or lime juice if necessary.