Spicy Quinoa, Bean, and Pepper Salad

Ingredients

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• 2 cups chicken broth
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• 1 cup uncooked quinoa
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• 1 cup frozen corn
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• 1 tablespoon lime juice
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• 1 teaspoon red wine vinegar
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• lime, zested
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• ½ teaspoon ground cumin
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• 2 tablespoons avocado oil
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• 1 (15 ounce) can black beans, drained
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• 1 small red bell pepper, seeded and chopped
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• 1 small red onion, chopped
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• ¼ cup chopped fresh cilantro
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• salt and ground black pepper to taste
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Instructions

1. 1
   Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
2. 2
   Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.