Rinse the quinoa, then place into a pot with 1 ¾ cups water and stir.
Put the lid onto the pot, bring to the boil, then reduce the heat and simmer for 15 minutes or until the water is all absorbed and the quinoa is cooked. Add a little more water if necessary to finish cooking.
Remove from the heat and allow the quinoa to rest in the pot, with the lid on, for 5 minutes.
Pour it into a bowl, fluff with a fork and set aside to cool.
For the dressing, add all ingredients to a bowl and whisk to combine (or put them into a jar and shake).
When the quinoa is cool, add the beans, bell pepper, corn, avocado, scallions and cilantro to a bowl and toss.
Drizzle a little of the dressing over the quinoa salad and toss again gently.
Notes
When making the smoky lime dressing, add it to a mason jar and shake it until combined. This is a great way to make ahead and store in the fridge for later. Then you can just add as much as you want.Ensure the quinoa is cooled before adding it to the rest of the ingredients, as you don't want it to wilt or slightly cook the vegetables.You may want to add the avocado last as it can easily get mushy if tossed too much. Avocado will also be the first vegetable to brown, so you can opt to add it on the side if you know you're going to have leftovers.Get more beans in your diet with these Bean Recipes.Find out more about healthy legumes.