Rinse quinoa in a fine mesh sieve to remove dirt or debris.
In a large saucepan set over medium heat, add 1 tablespoon of olive oil. Toast quinoa and seasoning and spices for 2-3 minutes, or until fragrant. Add broth or water. Bring to a boil, cover and cook for 15-20 minutes or until tender.
Meanwhile, in a large frying-pan set over medium heat, add the remaining tablespoon of olive oil. When the oil is hot, add the corn and cook for 3-4 minutes, then add the onion and jalapeño. Cook for 3-4 minutes before stirring in the black beans. Remove from the heat and allow cooling.
Once the quinoa has cooled (warm to the touch), place in a large mixing bowl and toss with the corn and bean mixture, cherry tomatoes, cilantro, green onion, and lime juice.
Season with salt and pepper to taste. Serve warm or cold.