Fiesta Quinoa Salad

1 c. red or tri-color quinoa, rinsed well

1-2/3 c. reduced-sodium vegetable or chicken broth

5 T. fresh lime juice

1 T. extra-virgin olive oil

1/4 t. kosher salt

Freshly ground black pepper

1/2 medium red onion, chopped

Pickled jalapeno slices, diced small, to taste

1 c. fresh or frozen corn, cooked

3/4 c. canned black beans, rinsed and drained

2 small vine tomatoes, seeded and diced

1/4 c. chopped fresh cilantro

Diced avocado (optional) 

In a medium pot over high heat, combine quinoa and broth and bring to a boil. Reduce heat to medium-low, cover, and cook until the broth is completely absorbed, 20-24 minutes. When done, fluff with a fork. Set aside to cool.

In a large mixing bowl, combine lime juice, oil, salt, and black pepper to taste. Mix in the cooked quinoa, onion, jalapeno slices, corn, black beans, tomatoes, and cilantro. Divide among 4 containers or bowls. 

Serves 4.

Adapted from Skinnytaste Meal Prep, p. 89.