Mexican Avocado and Corn Quinoa Salad

INGREDIENTS

1/2 cup

uncooked regular quinoa

Optional: 1 cup chicken broth or veggie broth

1 can

sweet yellow corn OR 1-2 ears fresh corn

2 cloves

garlic, (separated)

3 cups

baby spinach

3/4 cup

canned black beans, (drained and rinsed)

1/4 cup

fresh cilantro

green onions

large ripe avocado, (pit removed and chopped)

fresh limes

Optional: Cotija cheese

3 tbsp

red wine vinegar

2 tbsp

honey

1/4 cup

+ 2 tablespoons vegetable oil

1/2 tsp

ground cumin

1/2 tsp

dried oregano

Fine sea salt and freshly cracked pepper

large chipotle pepper in adobo sauce

1 tbsp

freshly squeezed lime juice