Quinoa with Corn and Black Beans

Ingredients

• 2 cups Quinoa (pre-rinsed)
• 2-½ cups Vegetable Broth
• 4 ears Corn
• 15 ounces, weight Black Beans, Rinsed And Drained (1 Can)
• 2 whole Limes, Zest And Juice
• Salt And Pepper, to taste
• ¼ cups Cilantro, Chopped
• 1 teaspoon Cumin
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Olive Oil

Preparation Instructions

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.

Spray a grill pan with cooking spray and over medium heat, cook corn, turning occasionally until lightly charred. Using a knife, slice corn kernels off the cob and place in a large bowl.

To a large bowl, add black beans, lime juice, zest, salt, pepper, cilantro, cumin and red wine vinegar. Add cooked quinoa and olive oil. Stir until combined. Serve hot.