Corn and Black Bean Quinoa Salad Ready in 30 Min

Instructions:

1. Rinse the grains. Place the 185g of quinoa in a fine mesh strainer and run under cold water for 60 seconds until the water is no longer cloudy.
2. Toast the quinoa. Heat 15ml of neutral oil in a medium saucepan over medium heat, add the rinsed quinoa, and stir for 2 minutes until a nutty aroma fills the kitchen.
3. Simmer the base. Pour in the 415ml of vegetable broth and 1/2 tsp salt, bring to a boil, then reduce to low and cover. Cook for 15 minutes until all liquid is absorbed and tails appear.
4. Rest the seeds. Remove from heat and let the quinoa sit covered for 5 minutes until the grains are light and airy. Fluff with a fork to separate.
5. Whisk the dressing. In a small jar, combine 60ml olive oil, 60ml lime juice, 5g honey, 2g cumin, 1g chili powder, and the minced garlic until the mixture looks opaque and thickened.
6. Prep the vegetables. While the quinoa cools slightly, dice your bell pepper, halve the 150g of cherry tomatoes, and chop the 15g of cilantro and 4 green onions.
7. Toss with dressing. Pour half of the dressing over the warm quinoa until every grain is glistening.
8. Fold in mix ins. Add the drained black beans, sweet corn, bell pepper, tomatoes, onions, and cilantro to the bowl.
9. Final coat. Drizzle the remaining dressing over the entire mixture and toss gently until the colors are vibrant and evenly distributed.
10. Chill and serve. Let the salad sit for at least 15 minutes at room temperature, or refrigerate until the flavors have fully melded together.