Mexican Quinoa Salad

1 1/2 cups cooked quinoa
1 cup corn, thawed
1 tomato, seeded and diced
1/2 red onion, slivered
2 tablespoons pickled jalapeño, diced
1/4 cup lime juice
1/2 – 1 chipotle chilie in adobo sauce (The dish will be HOT if you use 1)
4 cloves garlic, minced
1/2 cup fresh cilantro, chopped
2 tablespoons olive oil
1 teaspoon honey or agave nectar
1 teaspoon ground cumin
1 teaspoon sea salt
1 avocado, diced

1.Preheat oven to 350 degrees.

2.In a large bowl, combine cooked quinoa, corn, tomato, red onion and pickled jalapeño.

3. In a blender or food processor, combine lime juice, chipotle Chile, garlic, cilantro, olive oil, honey or agave nectar, cumin and sea salt. Process until mixture is smooth. Toss with quinoa mixture.

5.Plate quinoa and top with avocado and tortilla strips.

Recipe from here