1. 1. To make vinaigrette: Puree 3 tablespoons oil, vinegar, agave nectar and lime juice in a blender.
2. 2. In a small saucepan, heat remaining oil over medium heat. Saute black beans, garlic, chile powder and salt for 5 minutes. Let cool.
3. 3. In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture and cilantro. Toss gently with vinaigrette to coat.