INGREDIENTS
3 cups
chicken broth or water
2 cups
tri-color quinoa
2 tsp
kosher salt, divided
2
ears of grilled corn, husks removed
1
red bell pepper, cored, seeded and diced
1 cup
cherry tomatoes, halved
1 15 ounce can
black beans, drained
1/2 cup
chopped red onion
1/3 cup
chopped fresh cilantro
4
avocados, seeds removed and cut into 1-inch chunks
1/2 cup
vegetable or canola oil
1/3 cup
fresh lime juice, from about 4 limes
2
canned chipotle peppers in adobo sauce, minced, plus 1-2 tablespoons adobo sauce (to taste)
2 tbsp
seasoned rice wine vinegar
2 tbsp
honey
2 tsp
cumin