Southwest Quinoa Salad

Salad:

2 teaspoons olive oil
2 cloves garlic, minced
1 cup quinoa, well rinsed and drained
1 can (14.5 oz) chicken or vegetable broth
1 cup frozen corn
1 can (15 oz) black beans, rinsed and drained
1 red bell pepper, chopped
4 green onions, sliced
2 tablespoons minced fresh cilantro

Cooked, shredded chicken (I use about 14 oz rotisserie chicken)

Vinaigrette:
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper, to taste

Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and stir to toast 1-2 min. Add vegetable broth and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.

While the quinoa cooks, prepare the lime vinaigrette. In a small bowl, combine the dressing ingredients. Whisk until well combined.

Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.

Serve salad warm or cold, with guacamole or sliced avocado if desired.

Recipe and image from Kristine's Kitchen