For the salad:

• 3 cups cooked quinoa, cooled
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can corn, drained and rinsed
• 2 avocados, diced
• 1 10 ounce carton grape tomatoes, halved
• 1 red, orange or yellow bell pepper, diced
• 1 bunch cilantro, roughly chopped, about 1 cup
• 1 bunch green onions, chopped, about ½ cup
• ½ cup crumbled queso fresco

For the vinaigrette

• 1 teaspoon lime zest
• ⅓ cup olive oil
• ¼ cup lime juice, preferably fresh
• ¼ cup honey
• 2 tablespoon red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon kosher salt
• ½ teaspoon ground pepper