Mexican Quinoa Salad

Ingredients

• 1 cup uncooked quinoa
• 1 cup vegetable broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 red bell pepper, diced
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Directions

1. Bring the vegetable broth to a boil in a medium saucepan. Add the quinoa, cover and reduce heat to low. Simmer for 15 minutes or until the quinoa is tender and the liquid has been absorbed.
2. Transfer the cooked quinoa to a large bowl and let cool for 5 minutes.
3. Add the black beans, corn, bell pepper, onion, and cilantro to the quinoa. In a small bowl, whisk together the olive oil, lime juice, garlic powder, cumin, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.
4. Serve the salad warm or cold.

Interesting Facts

• Quinoa is an ancient grain that is considered a complete protein, meaning it contains all nine essential amino acids.
• Black beans are a great source of fiber and protein.
• This salad is a great source of antioxidants, vitamins, and minerals.
• You can easily make this salad ahead of time and store in the fridge for up to 3 days.