Black Bean, Roasted Corn and Avocado Salad On A Bed of Red Quinoa - Autumn

1 C red quinoa cooked with the broth
2 C vegetable or chicken or vegetable broth
1 - 15 oz can black beans, drained and rinsed
2 C roasted corn kernels
1 avocado, cut into 1/2 in pieces
1 pint grape tomatoes
1/2 C red onion, finely diced
3/4 C cilantro salad dressing
1/2 bunch cilantro
1/4 C olive oil
Zest of 1 lime
Sea salt and pepper

Cook quinoa in the broth according to package directions. While quinoa is cooking combine beans, corn, avocado tomatoes and onion. Top with salad dressing and toss gently. Add salt, pepper and lime zest. Add 1/2 of the cilantro and gently toss once more. Set aside.

When quinoa is cooked toss with olive oil, add salt and pepper to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with the corn and bean mixture. Garnish with remaining cilantro.