Quinoa with Corn and Black Beans

• 2 cups Quinoa (pre-rinsed)
• 2- 1/2 cups Vegetable Broth
• 4 ears Corn
• 15 ounces, weight Black Beans, Rinsed And Drained (1 Can)
• 2 whole Limes, Zest And Juice
• Salt And Pepper, to taste
• 1/4 cups Cilantro, Chopped
• 1 teaspoon Cumin
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Olive Oil

1. Combine quinoa and broth in a pot.
2. Bring to a boil, reduce heat to low and cook, covered for 12-15 minutes.
3. Remove from heat, fluff with a fork, cover and let sit for another 5 minutes.
4. Fluff with a fork once more.
5. Spray a grill pan with cooking spray and over medium heat, cook corn, turning occasionally until lightly charred.
6. Using a knife, slice corn kernels off the cob and place in a large bowl.
7. To a large bowl, add black beans, lime juice, zest, salt, pepper, cilantro, cumin and red wine vinegar.
8. Add cooked quinoa and olive oil.
9. Stir until combined.
10. Serve hot.

quinoa, vegetable broth, weight black beans, whole limes, salt, cilantro, cumin, red wine vinegar, olive oil

Taken from tastykitchen.com/recipes/special-dietary-needs/quinoa-with-corn-and-black-beans/ (may not work)