Roasted Quinoa Salad

1 cup quinoa
2 zucchinis, sliced into half-moons
1 green bell pepper, diced
1 pint cherry tomatoes, quartered
1 avocado, diced
2 cups frozen roasted corn
1 pkg chipotle baked tofu, diced
15oz can black beans, rinsed and drained
1/8 cup chopped cilantro
1/8 cup lime juice
1/2 bottle smoked tomato dressing

1) Preheat the oven to 450F. On a greased baking sheet, place the zucchini and bell pepper. Roast in the oven for 20 minutes.
2) Meanwhile, in a medium saucepan, combine the quinoa with two cups of water (and maybe a dash of oil to keep the foam down). Bring to a boil, cover and simmer for 15 minutes, or until all the water is absorbed.
3) In a large bowl, combine all the ingredients. Chill and serve cold.

Review: We ate out on a whim last night. B.Good is a chain restaurant that prides itself on healthy food made with local ingredients. My dish was incredibly tasty, though I wasn't a fan of the kale as it didn't seem to match the rest of the ingredients. And, though it used a red pepper vinaigrette, I thought I could easily make a fair knock-off with some leftover smoked tomato dressing. This had the perfect blend of roasted, spicy, smoky flavors that I love, while still being light enough to call a salad. It's certainly a winner that I'll make again.

Adapted from:
b.good's Spicy Avocado & Lime Quinoa Bowl