Southwest Chicken Quinoa Salad

Cook quinoa according to package instructions, using chicken broth instead of water.

Add corn, black beans, tomatoes, chicken, onion and cilantro to cooked quinoa.

Whisk olive oil, lime zest and juice, Tabasco, cumin and salt in a separate bowl. Add diced avocados to dressing and mix to ensure that avocados are coated with the dressing.

Add avocados and dressing to quinoa. Mix well. For best results, add avocado and dressing just before serving.

Note: If you are going to store in the refrigerator for a few days, omit avocados in the salad and add as you eat individual servings.