Rinse the quinoa under cold water to remove its natural bitterness.

In a pot, add the quinoa with garlic powder, cumin, salt, and water. Bring to a boil over high heat.

Once boiling, cover and reduce the heat to medium-low. Simmer for 15 minutes.

Turn off the heat and let it sit covered for another 5 minutes before fluffing it with a fork. Set aside to cool.

In a small jar, combine the avocado oil, lime juice, agave, and kosher salt.

Seal the jar tightly and shake until well emulsified. Set aside.

In a large mixing bowl, add the cooled quinoa, black beans, halved tomatoes, thawed corn, diced bell pepper, red onion, jalapeño, and chopped cilantro.

Pour the dressing over the top and mix well until everything is evenly coated.

Serve the salad immediately, or let it chill in the refrigerator for about 15 minutes for best flavor.