Chipotle Southwestern Quinoa Salad

Rinse quinoa and place in a pot over medium low heat with chicken broth. Bring to a boil, cover and simmer for about 15 minutes until all of the broth is evaporated. Take off the heat and fluff with a fork.

In a large skillet, over medium low heat, add the extra virgin olive oil; heat the olive oil until warmed. Add garlic, onions and jalapeno. Cook until tender, about 3 minutes. Add black beans, corn, lime juice, cilantro and chipotle peppers; cook until warmed. Mix in the quinoa until everything is incorporated. Stir in the adobo sauce and tomatoes and cook until heated through. Serve warm or cold.