Mexican Quinoa Salad

1.Cook the quinoa according to package instructions and let it cool to room temperature.

2.In a large bowl, combine the cooked quinoa, corn, black beans, kidney beans, diced avocados, chopped cilantro, halved cherry tomatoes, finely chopped red onion, and diced jalape\u00f1o.

3.In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.

4.Pour the dressing over the quinoa mixture and gently toss to combine.

5.Refrigerate the salad for at least 30 minutes to let the flavors meld together.