Name: Quinoa and Black Bean Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 cup vegetable broth -; 1 cup water -; 1 cup quinoa, rinsed -; 1 medium sweet orange pepper, chopped -; 1 small red onion, chopped -; 1 garlic clove, minced -; 1 can (15 ounces) black beans, rinsed and drained -; 1 cup frozen corn, thawed -; 2 cups cherry tomatoes, halved -; 1/4 cup olive oil -; 2 tablespoons lime juice -; 1 teaspoon balsamic vinegar -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 1/4 teaspoon chili powder -; 1 medium ripe avocado, peeled and cubed -; 2 tablespoons minced fresh cilantro -

Ingredients for - Quinoa and Black Bean Salad

1. 1 cup vegetable broth

2. 1 cup water

3. 1 cup quinoa, rinsed

4. 1 medium sweet orange pepper, chopped

5. 1 small red onion, chopped

6. 1 garlic clove, minced

7. 1 can (15 ounces) black beans, rinsed and drained

8. 1 cup frozen corn, thawed

9. 2 cups cherry tomatoes, halved

10. 1/4 cup olive oil

11. 2 tablespoons lime juice

12. 1 teaspoon balsamic vinegar

13. 1/2 teaspoon salt

14. 1/4 teaspoon pepper

15. 1/4 teaspoon chili powder

16. 1 medium ripe avocado, peeled and cubed

17. 2 tablespoons minced fresh cilantro

How to cook deliciously - Quinoa and Black Bean Salad

1 . Stage

In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.

2 . Stage

In a large skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes.

3 . Stage

In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat.

4 . Stage

Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.