INGREDIENTS
1 1/2 cups
chicken broth (or vegetable broth)
1 tsp
kosher salt
16 oz
(about 2 ¼ cups) quinoa
the kernels from 1 ear of corn
1 can
black beans, rinsed and drained
2 cups
cherry tomatoes, halved
2 cups
finely shredded purple cabbage
1
red bell peppers, finely diced
1
fresno chili, finely diced or thinly sliced
1/2 cup
finely diced red onion
3
green onions thinly sliced, white and green parts
1 cup
fresh cilantro, roughly chopped
kosher salt
I garnished with nasturtium petals