Mexican Quinoa Salad

Cook the quinoa in the water or broth as directed on the package. Let quinoa cool to room temperature. Combine all salad ingredients (cooked quinoa, corn, black beans, cilantro, and onion) in a large bowl. In a separate small bowl, whisk together all the dressing ingredients (salsa, olive oil, minced garlic, lime juice, salt, cumin, and pepper). Pour dressing over quinoa salad and stir well to combine. Enjoy immediately or store covered in the fridge for up to a week.