Warm Vegetable and Quinoa Salad

Heat the oil in a large saucepan over medium-high heat. Add the garlic, onions and carrots and cook, stirring occasionally until softened, about 5 minutes. Add the broth and quinoa and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the carrots and quinoa are tender. This should take roughly 15 to 20 minutes.

Add the black beans and corn and gently stir in the spinach cooking it until it just begins to wilt, 2 to 3 minutes. Remove from the heat. Add salt and pepper to taste.

This vegetarian and vegan dish can be served fresh and warm or chill in the refrigerator before serving to allow the flavors to develop.Toss it gently before serving.