Rinse 1 cup of quinoa under cold water until the water runs clear; set aside to drain.

In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil. Simmer for approximately 15 minutes until cooked; allow to cool slightly.

Char the corn kernels in a skillet over medium-high heat for 5-7 minutes until browned. For frozen or canned corn, drain and rinse, then add to a large mixing bowl.

Chop 1 red bell pepper and a small red onion into bite-sized pieces and add them to the mixing bowl with the corn.

Fluff the cooled quinoa and add it to the bowl. Drizzle with lime juice and olive oil; mix with salt and pepper to taste.

Gently fold in 1 diced avocado and chopped cilantro just before serving.

Serve immediately or refrigerate the salad. Garnish with lime wedges before serving.