In a medium-sized pot, combine quinoa and chicken broth.
Bring to a boil, cover, reduce heat to low, and simmer quinoa for 13-15 minutes, or until its translucent and tender, and til the broth is absorbed.
Gently stir in the avocado, tomatoes, corn, olive oil, garlic powder, salt, and pepper.
If desired, add a squeeze of lemon.
Serve warm, with salsa.