The Most Refreshing Quinoa Salad

• FOR THE QUINOA:
• 2 cups Chicken Broth
• 1 cup Quinoa, Rinsed
• FOR THE DRESSING:
• 5 Tablespoons Lime Juice, Freshly Squeezed
• 1 teaspoon Salt
• 1 clove Garlic, Minced
• 1 teaspoon Cumin, Ground
• 1/3 cups Extra Virgin Olive Oil
• 1/2 teaspoons Black Pepper
• FOR THE SALAD:
• 1 can (15 Oz. Size) Black Beans, Rinsed, Drained
• 1-1/2 cup Corn, Rinsed, Drained
• 1 Jalapeno, Chopped
• 1/4 cups Cilantro, Chopped
• 1/4 cups Green Onions, Chopped
• 1 cup Roasted Red Bell Peppers, Chopped

1. For the quinoa: In a medium saucepan, heat the chicken broth over medium heat. Add the quinoa and bring to a boil. Once boiling, reduce heat to a simmer and cover the pan. Cook for about 20 minutes. Turn off the heat and allow the quinoa to sit for another 5 minutes. Uncover and fluff with a fork. Set aside.
2. For the dressing: Whisk all the dressing ingredients together in a bowl or shake them up in a mason jar.
3. For the salad: In a large bowl, add the quinoa and all of the salad ingredients. Gently mix to combine everything together. Add the dressing and fold to combine. Refrigerate until chilled. For the best results, chill overnight.

quinoa, chicken broth, quinoa, dressing, lime juice, salt, clove garlic, cumin, olive oil, black pepper, salad, black beans, corn, ubc, ubc, red bell peppers

Taken from tastykitchen.com/recipes/salads/the-most-refreshing-quinoa-salad/ (may not work)