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Quinoa Mexi-Lime Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 1 1/4 cup quinoa - dry and rinsed
  • 2 1/2 cup chicken broth
  • 1 15 oz can black beans - drained and rinsed
  • 1 15 oz can corn - whole kernel, drained and rinsed
  • 1 red bell pepper - diced
  • 6 green onions - thinly sliced
  • 1/4 cup cilantro - chopped
  • 1 jalapeno pepper - seeded and finely diced
  • 1/3 cup lime Juice
  • 1/4 cup olive oil - extra-virgin
  • 2 tablespoons red wine vinegar
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Combine the quinoa and chicken broth in a medium saucepan. Bring the mixture to a boil and then reduce to a simmer and cover. Cook until the quinoa is translucent - about 15 minutes.
  • Uncover the quinoa mixture, fluff with a fork and set aside to cool.
  • Using a large bowl, combine the black beans, corn, bell pepper, green onions, cilantro, and jalapeño.
  • Add the quinoa and stir to mix well.
  • Using a small bowl , whisk the lime juice, olive oil, vinegar, cumin , salt and pepper. Pour this dressing mix over the quinoa mix and stir until all the ingredients are combined.
  • Refrigerate for an hour or two before serving.