Heat a medium saucepan over medium heat. Add the rinsed, drained quinoa to the dry pot and stir constantly for 2 minutes. It will start to smell faintly nutty and a few grains will pop. That is exactly what you want.

Add the water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let it steam, covered, for 5 more minutes. Uncover and fluff with a fork. Spread it on a sheet pan or leave the lid off for 10 minutes to let steam escape before you pack it.

While the quinoa cooks, make the dressing. Add olive oil, lime juice, cumin, garlic powder, salt, pepper, and honey to a small jar. Seal the lid and shake for 20 seconds. Taste and add more lime or salt if needed.

If using red onion raw, dice it fine and put it in a small bowl with a splash of the lime dressing. Let it sit for 10 minutes while the quinoa finishes. This softens the bite without cooking it.

Once the quinoa has cooled for 10 minutes, divide it evenly among four containers. Top each with a quarter of the black beans, a quarter of the corn, and a quarter of the red onion.

Drizzle each container with the dressing, using about 1 1/2 tablespoons per bowl. Seal and refrigerate. At lunchtime, slice fresh avocado and lay it on top. Do not pack the avocado ahead.