Queen Bean Salad

Ingredients

• 3
  
  cups low-sodium vegetable broth
  
• 1
  
  cup dried quinoa, well rinsed
  
• 4.75
  
  cups black beans, drained and rinsed
  
• 4.75
  
  cups no-salt-added diced tomatoes, drained
  
• 1
  
  large orange bell pepper, seeded and chopped
  
• 1
  
  jalapeno pepper, seeded and minced
  
• 1
  
  tablespoon extra-virgin olive oil
  
• .25
  
  cups fresh squeezed lime juice
  
• 1
  
  tablespoon lime zest
  
• .75
  
  teaspoons ground cumin
  
• .75
  
  teaspoons ground coriander
  
• .25
  
  cups cilantro, minced
  
• 5
  
  scallions, minced
  
• 
  
  salt, to taste
  
• 
  
  black pepper, to taste
  

Directions

1. Bring water and salt to a rolling boil in a large pot.
2. Add quinoa and reduce heat to a simmer. Cover and cook 15 minutes.
3. Remove from heat and let stand 10 minutes, then fluff with fork and cool to room temperature.
4. In a large serving bowl, combine beans, tomatoes and peppers, then add quinoa and toss mixture together.
5. In a small bowl or pitcher, whisk together oil, lime juice, spices, cilantro and scallions.
6. Pour dressing over the salad, toss once more and chill 8-12 hours before serving.