Quinoa Salad

Quinoa Salad

Ingredients:
1 tablespoon olive oil
1 cup(s) chicken or vegetable broth
1/2 cup quinoa
1 cup(s) cooked or canned black beans, drained

1 cup fresh corn, cut from the cob
1/2 cup fresh chopped cilantro, or desired amount

For dressing:

• 5 tablespoons fresh lime juice, or to taste
• 1 teaspoon salt
• 1 1/4 teaspoons ground cumin, or to taste
• 1/3 cup olive oil

Directions:

In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic -- about 5 minutes. Stir in broth and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed -- about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool.  Add beans, cilantro and corn and toss well. Add dressing and serve.

Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste. 

Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.