Step-by-Step Instructions

• In a medium saucepan, bring 2 cups of vegetable broth or water to a vigorous boil. Once boiling, add 1 cup of rinsed quinoa, reduce the heat to low, and cover the pan tightly. Let it simmer for about 15 minutes until the quinoa has absorbed the liquid and appears fluffy. Remove from heat, allowing it to sit covered for 5 minutes before fluffing it with a fork.
• While the quinoa cools, grab a large mixing bowl. Dice 1 red bell pepper, 1 yellow bell pepper, and 1 avocado. Finely chop 1 small red onion and halve 1 cup of cherry tomatoes. Rinse and drain 1 cup of black beans, and measure out 1 cup of corn. Add these colorful ingredients to the mixing bowl, creating a vibrant blend.
• In a small bowl, whisk together ¼ cup of freshly squeezed lime juice, 3 tablespoons of olive oil, 1 teaspoon of cumin, and 1 teaspoon of chili powder. Season the dressing with salt and pepper to taste.
• Once the quinoa has cooled slightly, add it to the large mixing bowl with the chopped vegetables and beans. Pour the dressing over the salad mixture and gently toss everything together.
• Take a moment to taste your salad and adjust the seasoning if necessary. Add more lime juice for an extra tang or sprinkle in more salt and pepper according to your preference.
• To enhance the flavors, cover the mixing bowl with plastic wrap and chill the salad in the refrigerator for at least 30 minutes.
• After chilling, give the salad a gentle toss. Garnish with extra chopped cilantro on top if desired. Serve your salad chilled or at room temperature.