In a large bowl mix together quinoa, black beans, jalapeño pepper, red onion, cherry tomatoes, cucumbers, and avocado. Set aside.
In a small jar combine olive oil, garlic, lime juice, chili powder, cumin, salt, pepper, and honey. Put lid on the jar and shake.
Pour dressing over the top of the salad and mix together until all ingredients are coated. Refrigerate for 2-3 hours. **If you are worried about the avocado turning brown then wait till this step to add it into the salad.
Squirt more lime juice over top (about half a lime) and sprinkle about 1/4 - 1/2 teaspoon salt over top. Taste about 1/4 teaspoon and then add more if needed. Mix together again and serve.