Black bean quinoa salad

This salad is so good. It actually tastes like the inside of a chipotle burrito. The boyfriend was hesitant about trying quinoa, which he imagined tasted "like poop" but after he tried a bite he said, "oh, I'd definitely eat that" and then took all the leftovers. I served mine cold but it would be fine served warm or room temperature as well. 

Ingredients:

1/2 cup uncooked quinoa
1 cup veggie stock
1/2 can black beans, drained and rinsed
1/3 cup corn kernels
1/4 of a red pepper, diced
1/4 of a green pepper, diced
6 cherry tomatoes, chopped
1/4 cup diced red onion
1 green onion, chopped
1 handful cilantro, leaves torn
1 teaspoon minced jalapeno
2 tablespoons olive oil
2 tablespoons rice vinegar
1/2 lime, juiced
1/4 teaspoon salt
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 dash crushed red pepper flakes
1/2 an avocado, diced

Directions:

Cook quinoa in veggie stock according to package directions. Set aside and allow to cool. In a medium bowl, combine black beans, corn, red and green bell pepper, cherry tomatoes, red onion, green onion, cilantro, and jalapeno and stir to combine. In a separate small bowl, combine oil, vinegar, lime juice, salt, cumin, chili powder, garlic powder, cayenne pepper, and crushed red pepper flakes. Stir sauce until everything is incorporated. When quinoa is cool, add it to the black bean mixture and top with the oil and vinegar sauce. Stir to combine. Serve chilled or at room temperature and top with avocado and cilantro.