Quinoa Mexi-Lime Salad

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   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.

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   2. In a large bowl, mix the black beans, corn, red bell pepper, green onions, cilantro and diced jalapeAo. Add the cooled quinoa and stir to mix all ingredients well.

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   3. In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, cumin, salt and black pepper.

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   4. Pour the lime mixture over the quinoa mixture and stir to evenly combine, serve chilled.

No additional tips available.