In a medium stock pot over medium heat, add the olive oil and garlic and saute until fragrant. Add the quinoa and cook according to package instructions.
While the quinoa cooks, dice your red pepper and avocado.
Prepare the vinaigrette by combining all the vinaigrette ingredients in a medium bowl or jar.. Whisk (or shake i a jar with a lid) the ingredients until combined.
Transfer the cooked quinoa to a large bowl and add in the corn, beans, pepper, avocado, green onion and cilantro. Taste and add salt and pepper if necessary.
Add the vinaigrette to the quinoa salad and mix together. This salad can be served warm or cold (I prefer cold).
*This salad can be stored for up to 3-4 days in the refrigerator.