Start by rinsing the quinoa well under cold water. Let drain.
In a saucepan, heat avocado oil over medium heat, then add drained quinoa. Let toast for 1-2 minutes, stirring, before adding in chicken broth.
Bring the quinoa and broth to a boil, then turn heat to simmer and cover pan. Let cook for 20 minutes or until liquid is absorbed and quinoa can be fluffed with fork. Remove from heat.
While quinoa cooks, prep your veggies & beans. Add to mixing bowl.
Make your vinaigrette by combining all ingredients into a small bowl leaving the oil out. Then whisk in the oil to combine. You may want to add more oil depending on your preference for tartness!
Once quinoa has cooked and cooled, add to your veggies. Drizzle in vinaigrette and toss gently to combine!
Keyword black beans, chicken salad, corn, gluten free, grain-free, mexican, quinoa, side dish