Place lime juice, Dijon mustard, garlic, honey, Peruvian seasoning and black pepper in the pitcher of a blender. Blend until smooth, then slowly drizzle in oil until emulsified. Cover and refrigerate until needed.
Place potato slices in salted water. Bring to a boil and cook until potatoes are just tender. Drain from water and shock in an ice bath. Remove once cooled.
In a bowl toss together cooked quinoa, potatoes and red onions. Drizzle with half of vinaigrette and toss until ingredients are well coated. Cover and refrigerate until service.
For each serving, portion 1 1/2 cups of dressed quinoa salad into a bowl. Add 1/2 cup diced avocado and 1/4 cup lima beans. Drizzle with 2 tablespoons of reserved vinaigrette and toss until well mixed. Serve chilled, garnish as desired.
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