Heat 1 Tbsp of olive oil in a medium saucepan over medium heat. Add chopped red onion and minced garlic; cook until softened, about 5 minutes. Stir in adobo sauce, chili powder, and ground cumin; cook for an additional minute until fragrant. Add dry quinoa along with vegetable broth and salt; increase heat until boiling then cover, reduce heat to low, cooking until quinoa is tender and liquid has been absorbed—about 15 minutes total.

Once the quinoa is cooked through, stir in rinsed black beans into the mixture gently allowing it to sit uncovered for a few moments while you prepare other components of your salad.

In a blender or Nutribullet, combine plain Greek yogurt, neutral oil, fresh cilantro, lime juice, apple cider vinegar, honey, ground cumin, kosher salt, and black pepper; blend on high speed until smooth and creamy creating a luscious dressing that will coat your salad beautifully.

In a large bowl or serving platter, add chopped romaine lettuce ensuring it's seasoned lightly with a pinch of kosher salt to enhance its flavor profile before layering on top various ingredients including quinoa-black bean mixture, pico de gallo, sliced avocado creating an eye-catching presentation.

Drizzle your prepared Baja Dressing generously over top of everything ensuring even coverage before gently tossing all components together so every bite gets infused with those amazing flavors.

If desired sprinkle tortilla chips over your gorgeous creation just before serving adding delightful crunchiness that everyone will love—serve immediately!