Southwest Quinoa Salad

For the Salad:

• 1 cup quinoa, uncooked
• 2 cups vegetable or chicken broth (or water)
• 1 can black beans, rinsed and drained
• 1 cup thawed frozen corn (or fresh!)
• 1 red bell pepper, chopped
• 1/4 cup red onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 1/3 cup cilantro
• 1 avocado

For the Dressing:

• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• pinch red pepper flakes
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon chipotle powder
• 1/4 teaspoon ancho chili powder
• 1 teaspoon oregano
• juice of one lime

Instructions

1. Rinse the quinoa under cold water in a mesh strainer. Bring quinoa and 2 cups broth or water to a boil, cover, and let simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes and fluff with a fork. Cool to room temp (more or less).
2. Combine black beans, corn, red onion, garlic, jalapeño, cilantro, and cooked quinoa in a large bowl. In a small bowl, whisk together the dressing ingredients and add to the quinoa mixture.
3. Top with sliced avocado
4. Serve warm, at room temperature, or cold.