Bring the water and quinoa to boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.
Place the quinoa in a large bowl.
Whisk the oil, lime joice, apple cider vinegar, cumin and jalapeno in a small bowl. Stir the dressing into the quinoa.
Toss with the corn, red pepper, black beans and cilantro.
Serve immediately or cover and refrigerate in a sealed container for up to 3 days.