Combine quinoa and broth in a pot. Bring to a boil, reduce heat to low and cook, covered for 12-15 minutes. Remove from heat, fluff with a fork, cover and let sit for another 5 minutes. Fluff with a fork once more.
Cook corn in 1 tablespoon of olive oil over medium heat until lightly caramelized.
To large bowl add black beans, lime juice, zest, salt pepper, cilantro, cumin and red wine vinegar. Add cooked quinoa and olive oi. Stir until combined. Serve hot or cold.
Mexican Quinoa Salad Recipe
Amount Per Serving
Calories 447Calories from Fat 126
% Daily Value*
Saturated Fat 2g13%
Vitamin A 385IU8%
Vitamin C 12.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.