Bring a large saucepan of salted water to a boil. Add 2 cups quinoa and cook until the granules have opened up and have turned into translucent little beads, about 20-25 minutes. Drain through a fine mesh sieve and transfer to a large bowl.

Meanwhile, combine the leaves and tender stems from 1 small bunch cilantro (about 1 cup), 1 clove garlic, 1/4 cup olive oil, 1/4 cup lime juice, 2 teaspoons honey, 2 teaspoons kosher salt, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon pepper in a blender. Blend until smooth and set aside. (Dressing can be made up to a day in advance.)

Add 1 cup corn kernels, 4 sliced scallions, 1 can drained black beans, 1 cup halved cherry tomatoes, and 1 diced bell pepper to the bowl with the quinoa. Pour dressing over everything and stir until well coated. At this point you can cover and refrigerate for up to 5 days.

Right before serving, top with 1 cup queso fresco, 1 large chopped avocado, and more cilantro (if you'd like) and gently fold those ingredients into the salad being careful not to smash the avocado. Serve!