Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the quinoa is cooked and has absorbed the water. Fluff with a fork and set aside.

While the quinoa is cooking, prepare the pico de gallo by dicing the tomatoes and onion. Finely chop half of the cilantro. Combine in a bowl with the juice of one lime. Season with salt and pepper to taste. Set aside.

For the guacamole, halve and pit the avocados. Scoop them into a bowl and mash them with a fork. Add the juice of one lime, the rest of the chopped cilantro, and salt and pepper to taste. Mix until well combined. Set aside.

In a large pan, heat the olive oil over medium heat. Add the corn kernels and a pinch of salt. Sauté for about 5 minutes, or until the corn is slightly charred. Add the black beans and cumin, stirring well to combine. Cook for another 5 minutes or until the beans are heated through. Adjust seasoning with salt and pepper as needed.

To assemble the burrito bowls, start with a base of lettuce or cabbage. Add a scoop of quinoa, a generous portion of the black bean and corn mixture, and top with pico de gallo and guacamole. Serve with lime wedges on the side.