In a medium saucepan, combine the quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is tender and liquid is absorbed. Fluff with a fork.
In a large bowl, combine the cooked quinoa, black beans, avocado, cherry tomatoes, red onion, and cilantro.
Drizzle the lime juice over the top and sprinkle with cumin, salt, and pepper. Toss gently to coat.
Serve the quinoa and black bean bowl warm or chilled. Top with any additional desired toppings like shredded cheese, sliced jalapeños, or a dollop of Greek yogurt.
