Step 1

Combine the quinoa, water, and broth in a medium saucepan over medium heat. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes.

Step 2

Remove the pot from the heat and leave to cool for 10 minutes with the lid still on.

Step 3

While the quinoa cooks, drain and rinse the black beans and dice the pepper, avocado, tomatoes, and red onions. Add everything to a large bowl with the drained corn and set aside.

Step 4

In a medium bowl or mason jar, combine the olive oil, lime juice, agave, and 1 teaspoon taco seasoning. Whisk or shake, taste and add more seasoning, if needed.

Step 5

When the quinoa is cooked, fluff it with a fork and add it to the bowl with the vegetables and beans. Add the dressing and mix until well combined.

Step 6

Serve warm. Alternatively, cook and cool the quinoa, combine the ingredients, and chill until ready to serve.