Quinoa And Black Bean Salad

• 1 cup vegetable broth
• 1 cup water
• 1 cup quinoa, rinsed
• 1 medium sweet orange pepper, chopped
• 1 small red onion, chopped
• 1 garlic clove, minced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 2 cups cherry tomatoes, halved
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder
• 1 medium ripe avocado, peeled and cubed
• 2 tablespoons minced fresh cilantro

1. In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
2. In a
3. coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes.
4. In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat.
5. Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.

vegetable broth, water, quinoa, sweet orange pepper, red onion, garlic, black beans, frozen corn, cherry tomatoes, olive oil, lime juice, balsamic vinegar, salt, pepper, chili powder, avocado, fresh cilantro

Taken from www.tasteofhome.com/recipes/quinoa-and-black-bean-salad/ (may not work)