INGREDIENTS
1 1/4 cups
quinoa
2 1/2 cups
low sodium chicken broth
15 oz
canned black beans
15 1/4 oz
whole kernel corn
1
red bell pepper
6
green onions
1/4 cup
fresh cilantro
1
jalapeno pepper
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