Cook the quinoa: Rinse quinoa in a fine-mesh strainer under cold water. Add to a pot with water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool.

Mix the dressing: In a small jar or bowl, whisk olive oil, lime juice, vinegar, Dijon, honey, garlic, cumin, salt, and pepper. Taste and adjust acidity and salt.

Prep the vegetables: Halve tomatoes, dice cucumber and bell pepper, finely chop red onion, and chop herbs. If using frozen corn, thaw and pat dry.

Combine the salad: In a large bowl, add cooled quinoa, black beans, chickpeas, tomatoes, cucumber, bell pepper, onion, corn, and herbs. Pour over the dressing and toss until everything is coated.

Season to finish: Add an extra pinch of salt, more lime, or a drizzle of olive oil if needed. The salad should taste bright and well-seasoned.

Assemble the cups: Spoon the salad into lettuce leaves for immediate serving, or portion into small containers for meal prep. Add avocado and cheese just before serving to keep them fresh.

Garnish and enjoy: Top with pepitas, a sprinkle of feta, and a squeeze of lime. Serve chilled or at room temperature.