Beanoa (Aka Quinoa Salad With Black Beans, Tomatoes, Corn, And Rajas)

• 2 tablespoons plus 1/2 cup olive oil
• 1 cup quinoa
• 1 teaspoon cumin seeds
• 2 cups chicken or vegetable broth or water
• 1/2 teaspoon salt
• 1/4 cup freshly squeezed lime juice
• freshly ground black pepper to taste
• 2 cups cooked black beans, drained
• 2 cups cooked corn kernels
• 3 or 4 poblano peppers, roasted, peeled, seeded, and chopped into 1/2-inch squares
• 2 cups cherry or grape tomatoes, preferably mixed varieties, quartered
• 4 green onions, finely chopped
• 4 tablespoons or more fresh cilantro, finely chopped (substitute parsley if you don't like cilantro)

1. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add quinoa and cumin seeds and stir until toasted and fragrant, about 5 minutes. Stir in broth and salt; bring to a boil, reduce heat, cover, and simmer 15 minutes or until the liquid is absorbed. Remove from the heat and let stand covered for 5 minutes; fluff with a fork.
2. In a large bowl, whisk together 1/2 cup olive oil, lime juice, and black pepper until emulsified. Add black beans, corn, poblano pepper, tomato, scallions, and cilantro. Stir in the quinoa.
3. Taste and adjust seasoning. Serve at room temperature or refrigerate until shortly before serving.

olive oil, quinoa, cumin seeds, chicken, salt, freshly squeezed lime juice, freshly ground black pepper, black beans, corn kernels, peppers, cherry, green onions, fresh cilantro

Taken from food52.com/recipes/18979-beanoa-aka-quinoa-salad-with-black-beans-tomatoes-corn-and-rajas (may not work)