Zesty Quinoa Black Bean Salad Fresh and Flavorful Dish

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 whole red bell pepper, diced
• 0.5 whole red onion, finely chopped
• 1 whole avocado, diced
• 0.25 cup fresh cilantro, chopped
• 2 whole limes, juiced
• 3 tablespoons olive oil
• 1 teaspoon cumin
• 0.5 teaspoon chili powder
• to taste salt and pepper

Instructions

1. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and cooked.
2. Remove the saucepan from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork and allow it to cool.
3. In a large mixing bowl, combine the black beans, corn, red bell pepper, red onion, and cilantro.
4. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper to create the dressing.
5. Add the cooled quinoa to the mixing bowl with the vegetables. Gently toss everything together to combine.
6. Drizzle the dressing over the salad and toss lightly to coat all ingredients evenly.
7. Fold in the diced avocado just before serving to keep it from becoming mushy.
8. Adjust seasoning as necessary with additional salt, pepper, or lime juice.