Heat the broth in a medium pot over medium-high heat. Meanwhile, dry toast the quinoa in a separate pan, stirring constantly to prevent burning, until the quinoa becomes fragrant, about 5 minutes. When the broth begins to boil, pour in quinoa, reduce the heat to a low simmer and cover with a lid. Allow the broth and quinoa to simmer for 10 minutes. Remove from heat and leave covered for 5 minutes. Remove the lid and gently stir the quinoa with a spoon. Add black beans, bell pepper, scallion and cilantro to the quinoa and stir to combine.

In a small bowl, whisk together orange juice, olive oil, lime juice, honey and cumin. Pour liquids over quinoa and stir until evenly coated. Taste and add salt, if needed. (At this point the quinoa can be refrigerated for up to 24 hours.) Just before serving, add avocado and stir to combine. Serve quinoa at room temperature.