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 quinoa with a fork and let it cool.

In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, corn, black beans, red onion, and cilantro.

In a small bowl, whisk together olive oil, lime juice, maple syrup, minced garlic, salt, and black pepper until well combined.

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary. Serve immediately or chill in the refrigerator for 30 minutes before serving.