To make dressing, combine 1 teaspoon of the adobo sauce in a small bowl with 1 clove garlic, the lemon juice, vinegar and 2 tablespoons of the oil; set aside until required.
2
For the marinade, combine chipotle chillies, lemon rind, honey and remaining garlic and oil in a large bowl. Add your choice of protein; turn to coat in mixture. Season with salt and pepper.
3
Rinse quinoa in a sieve; drain. Place quinoa and 1 cup (250ml) water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is tender and liquid is absorbed.
4
Cook corn on a heated grill plate (or barbecue), turning occasionally, over high heat for 12 minutes or until blackened and tender.
5
Reduce heat to low; cook chosen protein for 3 minutes on each side or until char marks appear and chicken or prawns are cooked through or tofu is golden.
6
Divide quinoa, corn, tomatoes, green onion, avocado, coriander and chosen protein among bowls; drizzle with dressing to serve.