Bring the water to a boil, then stir in the quinoa, lower the heat and reduce to a simmer. Cook for 10 minutes and turn off the heat.

Cover and let sit for 6 minutes – you'll know the quinoa is ready when you see the little white "tail" of the germ around the outside edge of each seed.

Once quinoa is done, transfer it to a large bowl and add the salsa, chili powder, and cumin. Fold to combine.

Stir in corn, black beans, tomatoes, cilantro, and green onions. Fold a few times until thoroughly combined.

In a medium bowl, whisk the yogurt, lime juice, salt, pepper, and garlic. Pack the dressing into mini sauce containers or add it to the salad and toss to combine.

Serve topped with avocado, cheese, and additional cilantro.