Ingredients
1 cup vegetable broth1 cup water1 cup quinoa, rinsed1 medium sweet orange pepper, chopped1 small red onion, chopped1 garlic clove, minced1 can (15 ounces) black beans, rinsed and drained1 cup frozen corn, thawed2 cups cherry tomatoes, halved1/4 cup olive oil2 tablespoons lime juice1 teaspoon balsamic vinegar1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon chili powder1 medium ripe avocado, peeled and cubed2 tablespoons minced fresh cilantro
Preparation
In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes.
In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat.
Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.
