Rinse quinoa in a fine mesh strainer until water runs clear. Combine with 2 cups of water in a medium saucepan and boil. Reduce heat, cover, and simmer for 15 minutes until fluffy.

Finely dice onion and red bell pepper, and mince jalapeño. Chop cilantro and set aside.

In a large mixing bowl, combine cooled quinoa, black beans, corn, bell pepper, onion, jalapeño, and cilantro. Mix gently.

In a small bowl, whisk together olive oil, honey, lime zest and juice, chili powder, and cumin. Let it sit to meld flavors.

Pour vinaigrette over salad mixture and gently toss until well-coated. Season with salt and pepper to taste. Serve immediately or refrigerate for an hour.