QUINOA MEXI-LIME SALAD

QUINOA MEXI-LIME SALAD image

Yield 8

Number Of Ingredients 14

1Â¼ cup quinoa, dry and rinsed
2Â½ cups PacificÂ® Organic Low Sodium Chicken Broth
15-ounce can reduced sodium black beans, drained and rinsed
15.25-ounce can whole kernel sweet corn, drained and rinsed
1 red bell pepper, diced
6 green onions, thinly sliced
Â¼ cup fresh cilantro, chopped
1 jalapeÃ±o pepper, seeds and ribs removed, finely diced
â cup lime juice
Â¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon cumin
Â½ teaspoon salt
Â½ teaspoon black pepper

Steps:

1. In a medium saucepan over medium-high heat, add the quinoa and chicken broth. Bring to a boil, reduce to a simmer, cover, and continue cooking for 12 to 15 minutes until the seeds are translucent and they have spiraled out from each seed. 2. In a large bowl, mix the black beans, corn, red bell pepper, green onions, cilantro and diced jalapeÃ±o. Add the cooled quinoa and stir to mix all ingredients well. 3. In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, cumin, salt and black pepper. 4. Pour the lime mixture over the quinoa mixture and stir to evenly combine, serve chilled.