Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed and quinoa is fluffy.

Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Transfer to a large bowl and let cool completely.

While quinoa cools, prepare your vegetables: rinse and drain black beans, drain corn, dice red bell pepper, finely dice red onion, dice avocado, and chop fresh cilantro.

If using, cook and dice chicken breast or crumble and cook firm tofu according to your preference. Let cool.

In a small bowl, whisk together Greek yogurt, lime juice, olive oil, adobo sauce, honey (if using), cumin, garlic powder, salt, and black pepper until smooth and well combined.

Taste and adjust seasonings as needed.

To the bowl with cooled quinoa, add the black beans, corn, red bell pepper, red onion, cilantro, and cooked chicken or tofu (if using).

Pour the creamy chipotle dressing over the salad ingredients. Toss gently until everything is evenly coated.

Finally, gently fold in the diced avocado just before serving to prevent it from browning.

Serve immediately, or chill for at least 30 minutes for flavors to meld.