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
- Put quinoa and broth in a medium saucepan. Bring to a boil, cover and simmer for 15 minutes or until tender.
- In a large bowl, mix together quinoa, corn, pepper, beans, scallions and cilantro.
- 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.