Cook the Quinoa and Corn: Add the quinoa, water, and sea salt to the Instant Pot. Place the trivet inside, then set the corn cob on top. Seal the pot and cook at high pressure for 1 minute. Allow the pressure to release naturally and completely. Prepare the Vegetables: While the quinoa cooks, finely chop the red onion, dice the tomatoes, chop the cilantro, and remove the seeds from the jalapeño before finely chopping it.
Remove the Corn Kernels: Once the corn is cooked, carefully cut the kernels from the cob and set them aside.
Prepare the Avocado: Cut the avocado in half, remove the pit, peel away the skin, and dice the flesh. Prepare the avocado just before assembling the salad to help keep it fresh.
Assemble the Salad: Fluff the cooked quinoa and transfer it to a large salad bowl. Add the corn kernels, chopped red onion, tomatoes, cilantro, jalapeño, avocado, and cooked black beans.
Season and Serve: Add sea salt, pepper, and fresh lime juice to taste. Gently mix everything together until well combined, then serve.
