Mexican Quinoa Salad

1 (400g) can black (or mixed) beans, drained
1 3/4 cups vegetable broth
1 1/2 cups quinoa
1 cup corn kernels (fresh or canned)
1 pint cherry tomatoes, halved
1 avocado, optional, diced
1/2 red onion, chopped
2 cloves garlic, minced
2 limes, juiced
2 1/2 tablespoons fresh coriander, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon cumin
1/2 teaspoon chili powder
sea salt and freshly ground pepper, to taste
  1. Heat olive oil in a large pan or skillet over medium-high heat and sauté onion until softened. 2-3 minutes.
  2. Add garlic and cook for another 1-2 minutes, or until fragrant, then add quinoa, beans and corn.
  3. Pour in vegetable broth and stir together.
  4. Season with cumin, chili powder, salt and pepper.
  5. Bring mixture to a boil, then cover, reduce heat and let simmer for 20-25 minutes, or until quinoa is tender, but still al dente, and liquid is mostly absorbed.
  6. Stir lime juice into quinoa and add tomatoes, avocado (optional) and cilantro.
  7. Serve immediately and enjoy!
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