Add all of the vinaigrette ingredients to a blender or food processor. Pulse until combined, taste and adjust seasonings as needed. Transfer to a bowl.
Add the tomato corn salsa ingredients to a bowl with 2 tablespoon of the vinaigrette. Place in the fridge to marinate.*
Prepare the quinoa according to the package instructions. Transfer to a bowl and add the remaining vinaigrette. Toss to combine and place in the fridge to marinate.
Combine the vegan crema ingredients in a bowl and stir to combine.
To assemble, layer equal amounts of quinoa, black beans, tomato corn salsa and avocado in 4 bowls. Serve with cilantro, crema and lime wedges.
Video
Notes
*These are best served cold, so I would allow the quinoa and salsa to marinate for at least 30 minutes or overnight.