Add the rinsed quinoa, water, and ½ teaspoon each of sea salt, cumin, and chili powder to a medium pot over medium-high heat. Once boiling, reduce heat to medium-low (gentle simmer) and cover with a lid.
Cook until the quinoa has absorbed all the water (around 18 minutes is the sweet spot).
While the quinoa cooks, dice the bell pepper and add to a medium-large bowl along with the black beans, corn, and cilantro. Set aside.
Make the dressing by adding olive oil, red wine vinegar, raw honey, the remaining ½ teaspoon each of sea salt, cumin, and chili powder, freshly cracked pepper, and the roughly chopped shallot to a blender. Blend until dressing is combined (some texture from the shallot is fine). Set aside.
After 18 minutes, carefully check by fluffing with a fork to see if the quinoa is done. Once done, remove from the heat and let steam for 5 more minutes with the lid still on.
Remove the lid, fluff with a fork, and let cool before adding to the bowl. Pour in the dressing and mix until well incorporated.