In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let cool.

While quinoa is cooking, chop the cherry tomatoes, cucumber, bell pepper, corn, red onion, and cilantro.

In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper until well combined.

In a large mixing bowl, combine cooked quinoa, chopped vegetables, and cilantro.

Pour the dressing over the salad and toss to combine. Adjust seasoning if necessary.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!