Southwestern Quinoa Black Bean Tossed Taco Salad

1 cup quinoa 
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1 yellow bell pepper, diced small
1 cup corn kernels (frozen thawed)
1 ripe tomato, diced
4 green onions, chopped
1 small sweet onion, chopped
1 can (15 oz) black beans, drained and rinsed
2 tablespoons cilantro, chopped
2 limes, juiced
2 tablespoons olive oil
1 avocado, peeled, diced 

Following the package directions, cook the quinoa.  When cooked, add the chili powder, salt, and cumin. Use a fork and fluff the quinoa, then dump the quinoa into a large serving bowl. Into the bowl, add everything except the avocado and toss to combine well. Add the avocado and toss gently (trying not to break up the avocado). Serve immediately or cover and chill to serve later.