Protein-Packed Quinoa and Black Bean Salad

1.Rinse the quinoa under cold water to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

3.Remove the quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork and allow it to cool.

4.In a large mixing bowl, combine the black beans, cherry tomatoes, corn, red bell pepper, and avocado.

5.Add the cooled quinoa to the mixing bowl with the vegetables.

6.In a small bowl, whisk together the lime juice, olive oil, cumin, smoked paprika, salt, and pepper to create the dressing.

7.Pour the dressing over the quinoa and vegetable mixture, and gently toss to combine all ingredients evenly.

8.Add the chopped cilantro and toss again to incorporate.

9.Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.