Recipe: Quinoa Mexi-Lime Salad

Ingredients

• 1¼ cup quinoa, dry and rinsed
• 2½ cups low-sodium chicken broth (I like Pacific® Organic)
• 1 (15-ounce) can reduced-sodium black beans, drained and rinsed
• 1 (15.25-ounce) can low-sodium whole kernel corn, drained and rinsed
• 1 red bell pepper, diced
• 6 green onions, thinly sliced
• ¼ cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and finely diced
• ⅓ cup lime juice
• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

1. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the seeds are translucent and have "spiraled out," 12 to 15 minutes. Uncover, fluff with a fork, and set aside to cool for 5 minutes.
2. In a large bowl, combine the black beans, corn, bell pepper, green onions, cilantro and jalapeño. Add the cooled quinoa and stir to mix all the ingredients well.
3. In a small bowl, whisk together the lime juice, olive oil, vinegar, cumin, salt and pepper.
4. Pour the dressing over the quinoa mixture and stir to evenly combine. Refrigerate for at least 1 hour before serving.

Nutrition Information