Quinoa Mexi-Lime Salad

INGREDIENTS

1 1/4 cups

quinoa, dry and rinsed

2 1/2 cups

low-sodium chicken broth

1 15 ounce can

reduced-sodium black beans, drained and rinsed

1 15.25 ounce can

low-sodium whole kernel corn, drained and rinsed

red bell pepper, diced

green onions, thinly sliced

1/4 cup

chopped fresh cilantro

jalapeño pepper, seeded and finely diced

1/3 cup

lime juice

1/4 cup

extra virgin olive oil

2 tbsp

red wine vinegar

1 tsp

ground cumin

1/2 tsp

salt

1/2 tsp

black pepper