Quinoa Salad with Cilantro, Lime & Avocado

Quinoa is quick cooking and versatile and pairs well with just about everything.  Wondering how to cook quinoa?  It's simple and very similar to cooking rice.  In this Quinoa Salad r...

Directions

Heat the quinoa and broth in a 3-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes or until the quinoa is tender.  Remove the quinoa to a bowl and refrigerate for 45 minutes or until chilled.

While the quinoa is chilling, gather the remaining ingredients.  Add the tomato, beans, avocado, cilantro, lime juice, chili powder and oil to the quinoa and toss to coat.  Season to taste.

Ingredients

1 cup uncooked quinoa, rinsed
2 cups Swanson® Chicken Bone Broth
1 small tomato, diced (about 1/2 cup)
1 can (about 15 ounces) black beans, rinsed and drained
1 avocado, peeled, pitted and diced
2 tablespoons chopped fresh cilantro
3 tablespoons lime juice
0.25 teaspoon ground chipotle chile powder
1 tablespoon olive oil

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