In a medium pot, bring 1/4 cup of dry quinoa and 1/2 to 2/3 cup water to a boil. Cover and reduce heat to low. Cook for 20 minutes, turn off heat and let stand for 5 to 10 minutes.

Meanwhile, place corn tortilla in 400 degree oven and heat until crispy, but not burnt. Break tortilla into chips with your hand or a knife.

Add fresh lime juice, black pepper, and taco seasoning to quinoa and mix until well coated.

Layer spinach, quinoa, beans, corn, tomatoes, and top with salsa. Use tortilla chips to scoop with or sprinkle on top of your taco salad.