Quinoa, Black Bean and Avocado Salad

This easy and healthy recipe will feed 6.

1 cup quinoa

2 cups broth

15oz can of black beans, drained and rinsed

2 cups frozen corn

1 avocado, cut into 1/2 inch pieces

1 pint grape tomatoes, halved

1/2 red onion, diced

1/2 bunch cilantro, chopped

1/4 cup olive oil

1 lime, zested

salt/pepper to taste

Quinoa:  always rinse first, then cook as directed on package using broth instead of water.  Set aside.

Combine beans, corn, avocado, tomatoes and onion.  Add salt, pepper and lime zest.  Add 1/2 of cilantro. 

Toss cooked and cooled quinoa with olive oil and add salt/pepper to taste.

Serve by spreading quinoa mixture on a platter, then top with bean/corn mixture and remaining cilantro and a squeeze of lime juice.