Southwestern Quinoa Tabbouleh

In a medium saucepan, combine the quinoa and broth and bring to a boil. Cover and simmer over low heat until the broth is absorbed, about 15 minutes. Remove from heat and place in a bowl in the refrigerator.

While quinoa chills, in a nonstick skillet toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes. Remove from pan and set aside. Add 1 teaspoon grapeseed oil to the skillet and add asparagus and red pepper. Saute over medium heat for 3-4 minutes, until slightly softened. Remove from heat.

Remove chilled quinoa from refrigerator. Add in rinsed black beans, asparagus, red pepper, tomatoes, green onion, cilantro and crumbled feta cheese. In a small bowl combine toasted comino seeds, lime juice, and remaining grapeseed oil; whisk to mix. Add dressing to quinoa mixture and toss to coat. Place in the refrigerator for 20 minutes, then serve.

Nutrition info per 1 cup: 234 calories, 6 g fat, 12 g protein, 32 g carbohydrates, 9 g fiber