Bring the broth to a boil in a large pot. Add the quinoa and salt, cover, and boil for 10-15 minutes or until all of the liquid has been absorbed. Remove from heat and let cool completely.
In a small bowl, whisk together the lime juice, cumin, chili powder, chipotle chili powder, vinegar, olive oil and garlic.
To assemble the salad, place the black beans, corn, onion, red bell pepper, jalapenos, cilantro and quinoa in a large bowl and stir to combine.
Add in the dressing and toss to coat. Season with salt and pepper and serve, or refrigerate first.