Recipe: Southwestern Quinoa Salad - Bruce Bradley

Ingredients

• 1 1/2 cups quinoa
• 1-2 tablespoons extra virgin olive oil
• 3 cups vegetable or chicken broth you can also use water instead
• 1 cup corn fresh or frozen, cooked briefly and still crisp
• 1 cup cherry tomatoes sliced into 2-3 pieces
• 1 1/4 cups cooked black beans approximately one 15 ounce can drained and rinsed
• 1/2 cup green onions use white and green part
• 1 cup cilantro chopped
• 1/2 cup chopped dried cherries or currants optional
• 2 tablespoons lime juice
• 6 tablespoons extra virgin olive oil
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• cilantro leaves and sliced cherry tomatoes