In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

While the quinoa is cooking, prepare the avocado, cherry tomatoes, corn, red onion, and cilantro. In a large bowl, combine these ingredients.

Fluff the cooked quinoa with a fork and add it to the bowl with the vegetables. Squeeze the lime juice over the mixture and season with salt, pepper, cumin, and chili powder if using. Toss gently to combine.

Serve immediately in bowls, or refrigerate for up to 2 hours before serving for a chilled option.