Cooking Instructions

• In a medium saucepan, bring 2 cups of vegetable broth or water to a rolling boil. Stir in 1 cup of rinsed quinoa, reduce heat to low, cover, and let simmer for about 15 minutes until fluffy.
• Fluff the cooked quinoa with a fork and transfer to a large mixing bowl to cool slightly.
• Add black beans, corn, diced red and yellow bell peppers, diced avocado, finely chopped red onion, halved cherry tomatoes, and chopped cilantro to the bowl. Gently toss to combine.
• In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, and season with salt and pepper to taste.
• Pour the dressing over the quinoa mixture and gently toss until well-coated.
• Taste and adjust seasoning if needed. Cover and chill in the refrigerator for at least 30 minutes.
• After chilling, give the salad another toss. Serve chilled or at room temperature, garnishing with extra chopped cilantro if desired.