Vibrant Quinoa Salad with Black Beans and Corn

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 completely.

2.Prepare the dressing: While the quinoa cools, whisk together the lime juice, olive oil, cumin, chili powder, minced garlic, salt, and black pepper in a small bowl until emulsified.

3.Combine ingredients: In a large bowl, combine the cooled quinoa, rinsed black beans, corn, diced red bell pepper, chopped red onion, and chopped cilantro.

4.Dress and toss: Pour the lime dressing over the quinoa mixture. Toss gently until all ingredients are evenly coated.

5.Serve immediately or chill: This salad tastes best after chilling in the refrigerator for at least 30 minutes to allow the flavors to meld. Adjust seasoning (salt/pepper) before serving.