This good-for-you dish is full of must-have Southwestern flavors. You can either serve it cold as a side for eight people or warm as an entree for four. The lime vinaigrette brings it all together. —Yvonne Compton, Elkton, Oregon
Quinoa and Black Bean Salad Recipe photo by Taste of Home
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 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.