Chipotle Southwestern Quinoa Salad

• 1 cup Red Quinoa (or Quinoa Of Your Choice)
• 2 cups Chicken Broth Or Vegetable Broth
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Peeled And Minced
• 1/4 cups Onion, Diced
• 1 whole Jalapeno Pepper, Seeded & Diced
• 1- 1/2 cup Canned Black Beans, Drained And Rinsed
• 1 cup Roasted Corn
• 1 Tablespoon Lime Juice
• 1 Tablespoon Cilantro, Chopped
• 2 whole Canned Chipotle Peppers In Adobo Sauce, Diced
• 2 Tablespoons Adobo Sauce, From The Can Of Chipotle Peppers (add More For More Heat)
• 1 cup Tomatoes, Seeded, Diced

1. Rinse quinoa and place in a pot over medium low heat with chicken broth.
2. Bring to a boil, cover and simmer for about 15 minutes until all of the broth is evaporated.
3. Take off the heat and fluff with a fork.
4. In a large skillet, over medium low heat, add the extra virgin olive oil; heat the olive oil until warmed.
5. Add garlic, onions and jalapeno.
6. Cook until tender, about 3 minutes.
7. Add black beans, corn, lime juice, cilantro and chipotle peppers; cook until warmed.
8. Mix in the quinoa until everything is incorporated.
9. Stir in the adobo sauce and tomatoes and cook until heated through.
10. Serve warm or cold.

red quinoa, chicken broth, olive oil, clove garlic, onion, pepper, black beans, lime juice, cilantro, peppers, adobo sauce, tomatoes

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/chipotle-southwestern-quinoa-salad/ (may not work)