Rinse the quinoa in a fine mesh strainer under cold running water for 1-2 minutes. Drain well and set aside.

In a medium saucepan, combine rinsed quinoa, black beans, broth, water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15-20 minutes until liquid is absorbed.

Transfer quinoa to a large mixing bowl to cool, placing the bowl in the freezer for faster cooling if desired.

In a small bowl, whisk together olive oil, lime juice, honey (or maple syrup), cumin, ginger, and cayenne pepper until well combined. Set aside.

In the large mixing bowl, combine cooled quinoa, black beans, mango, red bell pepper, green onions, cilantro, and avocado. Toss gently to mix ingredients.

Pour the dressing over the salad and toss gently to coat all ingredients, keeping the avocado intact. Adjust salt if needed.

Serve immediately or refrigerate for up to 2 hours before serving, adding avocado just before serving for freshness.