Cook the quinoa. Bring the water or broth to a boil in a medium pot. Add the rinsed quinoa, reduce to a low simmer, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

Cool the quinoa. Spread the cooked quinoa on a sheet pan or plate to cool quickly. This helps keep the salad light and prevents steaming the veggies.

Prep the veggies. While the quinoa cools, chop the bell pepper, onion, tomatoes, avocado, cilantro, and jalapeño. Rinse and drain the black beans and corn if using canned.

Make the dressing. In a small bowl or jar, whisk together lime juice, olive oil, honey or maple syrup, cumin, chili powder, salt, and pepper. Taste and adjust acidity or sweetness as needed.

Toss the salad. In a large bowl, combine cooled quinoa, black beans, corn, bell pepper, onion, tomatoes, and cilantro. Pour in the dressing and toss until everything is evenly coated. Gently fold in the avocado last to keep it from mashing.

Season and rest. Taste and add more salt, pepper, or lime as needed. Let the salad sit for 10 minutes to allow flavors to meld.

Assemble the cups. Spoon the salad into romaine leaves or mini tortilla cups. If serving later, keep the salad and cups separate until just before eating to avoid soggy cups.

Finish with optional toppings. Add a dollop of Greek yogurt or a sprinkle of cotija cheese for creaminess, or hot sauce for extra heat.