Quinoa Confetti Salad

1 cup dry quinoa

1 3/4 cups water

4 Tbsp. avocado oil

3 Tbsp. fresh lime juice

2 tsp. agave

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

1/2 tsp. kosher salt

1/4 tsp. dried oregano

1/4 tsp. ground black pepper

1/8 tsp. garlic powder

1 can black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 medium mango, peeled, cored and diced

1 red bell pepper, cored and diced

3 green onions, sliced

1/2 cup cilantro, chopped

1 large avocado, diced

1. Rinse quinoa in a fine mesh strainer. Place in a medium saucepan along with water, and bring to a boil. Reduce heat to low and simmer until water has been absorbed, about 15 - 20 minutes. Remove from heat, fluff with a fork, and set aside to let cool. If using frozen corn kernels, stir the frozen kernels into the hot cooked quinoa, which will defrost the corn and help cool the quinoa!
2. While the quinoa is cooking, prepare the dressing. In a small mixing bowl or mason jar, whisk together avocado oil, lime juice, agave, cumin, smoked paprika, dried oregano, garlic power, salt, and pepper. Set aside.
3. To assemble the salad, in a large bowl toss together cooked, cooled quinoa and corn kernels, black beans, mango, bell pepper, green onions, cilantro, and dressing. If serving right away, add the diced avocado.  If preparing this salad in advance, wait to add avocado until right before serving.