Mexican Quinoa Salad with Creamy Avocado Dressing – The Bean Institute

Ingredients

• 1 cup uncooked quinoa
• 2 cups homemade vegetable broth
• 1 15.5-ounce can black beans, drained and rinsed
• 1 15.5-ounce can sweet corn, drained and rinsed
• 1 cup grape tomatoes (sliced)
• 2 green onions (sliced)
• 1 jalapeno (seeds and membrane removed, sliced)
• ¼ cup fresh cilantro (chopped)
• ½ teaspoon ground cumin
• ¼ teaspoon paprika
• 1 avocado (pitted)
• ½ cup fresh cilantro (chopped)
• ¼ cup fresh flat leaf parsley (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon red wine vinegar
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon honey
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt
• 2 tablespoons olive oil