Southwest Quinoa Salad

Rinsing quinoa thoroughly before cooking washes off its natural bitter coating (saponin) — an easy step that makes a real difference in flavor.

Instructions

1. 1

   Combine the rinsed quinoa and broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until the liquid is absorbed and the grains have released their little white spiral tails.

2. 2

   Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork. Spread on a baking sheet to cool to room temperature — this prevents the salad from steaming itself soggy once assembled.

3. 3

   While the quinoa cools, whisk together the olive oil, lime juice, cumin, chili powder, garlic, salt, and pepper in a small bowl to make the dressing.

4. 4

   In a large bowl, combine the cooled quinoa, black beans, corn, bell pepper, red onion, and jalapeño if using.

5. 5

   Pour the dressing over the salad and toss well to combine.

6. 6

   Taste and adjust seasoning with more salt, lime juice, or chili powder as needed. This salad benefits from a bold hand with the acid.

7. 7

   Just before serving, gently fold in the diced avocado and cilantro, being careful not to mash the avocado.

8. 8

   Serve at room temperature or chilled.