Heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the adobo sauce, chili powder, and cumin and cook stirring for 1 minute. Add the quinoa and vegetable broth, raise the heat, bring to a boil, cover, reduce heat to a simmer and cook until the quinoa is tender, and the liquid has been absorbed, about 15 minutes. Stir in the kidney beans, salt, and pepper, and let sit uncovered to cool.

Combine the lettuce in a salad bowl with a little dressing, toss to coat. Add the tomatoes, diced avocado, and quinoa mixture. Serve with mor dressing on the side.