In a small pot on the stovetop, bring the quinoa to a boil with 2 cups of water.
Reduce heat, cover and simmer for 15 minutes.
After 15 minutes, remove from the heat and set aside.
In the meantime, heat 1 tsp olive oil in a medium skillet over medium heat, add the onion, bell pepper & jalapeño.
Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
Remove from the heat and set aside.
Whisk the remaining ½ cup olive oil, apple cider vinegar, lime juice, cilantro, cumin, salt and pepper together in a large bowl.
Add the sauteed onion, bell pepper and garlic, then add the tomatoes, black beans & cooked quinoa.
Toss everything together, place in a serving bowl and top with the diced avocado.
Spice up the salad! To add spice to the salad, mix in 1 tsp chili powder, chipotle powder or crushed red pepper flakes to the dressing with the cumin, salt and pepper. You can also drizzle hot sauce on top of the salad or add fresh sliced jalapenos or serrano peppers on top.
Refrigeration: this salad can be served warm or cold and will keep in the refrigerator for up to 5 days.