In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

In a large mixing bowl, combine cooked quinoa, black beans, corn, cherry tomatoes, red bell pepper, and spinach.

In a small bowl, whisk together olive oil, lime juice, cumin, paprika, salt, and black pepper. Pour over the quinoa mixture and toss to combine.

Divide the mixture into bowls and serve immediately, or refrigerate for later.