Black Bean and Corn Quinoa Salad

1 cup quinoa

2 cups vegetable broth

2 ears corn, roasted and cut off cob

1 red bell pepper, roasted and chopped

1 15-ounce can black beans, rinsed and drained

3 scallions, sliced

½ cup chopped cilantro

juice of 3 limes

2 tablespoons Habanero extra virgin olive oil

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon fresh ground black pepper

1. Put quinoa and broth in a medium saucepan. Bring to a boil, cover and simmer for 15 minutes or until tender.
2. In a large bowl, mix together quinoa, corn, pepper, beans, scallions and cilantro.
3. In a small bowl, whisk together lime juice, olive oil and seasonings. Pour over quinoa mixture.  Cover and chill for at least 30 minutes to let flavors set.