Add water to a medium saucepan and bring to a boil. Add quinoa, reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat, let sit for 5 minutes, uncover and fluff with a fork. Let cool slightly.
To a large bowl add black beans, corn, red onion, purple cabbage, tomatoes, and cilantro. Stir in cooked quinoa and mix well.
Add lime juice, olive oil, sea salt, and black pepper. Stir well.
Top with avocado, serve, and enjoy!
Mexican quinoa will keep for 3-4 days in the refrigerator in a sealed container.