Rinse the quinoa and drain. Cook with 2 cups of water. Bring to a boil and let simmer, covered. Remove from heat when tender. Allow to cool slightly.
While the quinoa cooks, make the dressing. Combine the olive oil, lime zest, lime juice, honey, chili powder, salt and pepper. Whisk to combine.
When the quinoa has cooled, combine it with the corn, edamame, shallot, black beans, tomatoes and avocado. Stir gently to combine. Add the dressing and stir again. Refrigerate and serve cold.