Spicy Quinoa & Black Bean Salad with Avocado-Lime Dressing

1.Cook the Quinoa: Combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread onto a baking sheet to cool slightly.

2.Prepare the Vegetables: While the quinoa cools, combine the rinsed black beans, corn, diced red bell pepper, chopped red onion, minced jalapeño (if using), and cilantro in a large mixing bowl.

3.Season the Base: Add the cooked quinoa to the vegetable mixture. Sprinkle with cumin, chili powder, salt, and pepper. Toss gently to combine the flavors.

4.Make the Dressing: In a blender or food processor, combine the avocado, lime juice, olive oil, water, garlic, salt, and cayenne pepper (if using). Blend until completely smooth and creamy. Add more water, one tablespoon at a time, if the dressing is too thick.

5.Assemble the Salad: Pour about half of the avocado-lime dressing over the quinoa and bean mixture. Toss thoroughly until everything is evenly coated. Taste and adjust seasoning, adding more salt, pepper, or chili powder if desired.

6.Serve: Serve immediately, or chill for at least 30 minutes to allow the flavors to meld. Serve any remaining dressing on the side.