Mexican Quinoa Salad

Very easy and tasty! Good for a week night dinner. Serve at room temperature with tortilla chips and avocado slices

1 cup quinoa, rinsed well, drained
2 cups chicken broth, or 2 cups water ( I use a little less than 2 cups) with a little chicken bouillon

1 clove garlic, minced
1 jalapeño, seeded and finley chopped
1/4 cup red onion, minced
1 can black beans, rinsed and drained
1 cup sweet corn ( I used frozen, run under cool water to thaw, drain, pat dry)
1 large tomato, seeded and chopped, or use grape tomatoes
1/2 bunch fresh cilantro, chopped

Dressing
Mix in a small bowl:
2 Tablespoons olive oil
juice of 1 large lime
1/2 tsp kosher salt
1/4 tsp ground cumin


Place chicken broth in a medium sized pot over medium heat; add the quinoa, bring to a rolling boil, reduce heat to low and simmer with lid on for 20 minutes, or until water is absorbed. 

Meanwhile; get all your other ingredients ready: chop, mince, drain. Add into a large bowl. When quinoa is done add quinoa to the large bowl, pour over the dressing and mix to combine. Refrigerate until ready to serve. Pull out of the refrigerator 30 minutes before serving..best if served at room temperature.