Zesty Mexican Quinoa Salad

1. Cook quinoa in the vegetable broth according to package directions. Once cooked, drizzle the quinoa with olive oil and set aside.
2. Meanwhile, combine beans, corn, avocado, tomatoes and onion in a large bowl.
3. Combine dressing ingredients in a small bowl and whisk until emulsified. Add dressing and zest to the bean mixture and toss. Salt and pepper to taste.
4. Spread quinoa on a large platter. Top with bean mixture. Garnish with cilantro if desired.
5. Serve same day.

Recipe adapted from The Dallas Morning News.