1.
To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
2.
In a medium saucepan, cook quinoa according to package instructions.
3.
In a large bowl, combine quinoa, red cabbage, carrots, corn, green onion and avocado. Stir in sesame vinaigrette.
4.
Serve immediately, topped with chow mein noodles, if desired.