Quinoa and Black Bean Salad

Directions

• In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
• In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes.
• In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat.
• Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.