Cuban Quinoa Salad with Citrus Vinaigrette

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 can Black beans (canned, rinsed)
• 1 cup Corn (canned or frozen)
• 1 medium Red bell pepper
• 0.5 medium Red onion
• 1 medium Avocado
• 0.25 cup Orange juice
• 0.25 cup Lime juice
• 2 tablespoons Olive oil
• 0.5 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 0.25 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse quinoa. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. Fluff with a fork and let cool.
2. 2In a large bowl, combine cooked quinoa, black beans, corn, diced red bell pepper, and diced red onion.
3. 3In a small bowl, whisk together orange juice, lime juice, olive oil, cumin, salt, and pepper to make the citrus vinaigrette.
4. 4Pour the vinaigrette over the quinoa mixture and toss gently to combine.
5. 5Dice avocado and add to the salad. Garnish with fresh cilantro before serving.

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