Easy Quinoa Salad

• 1 cup water

• ½ cup quinoa

• ⅛ cup vegetable broth - substituting for olive oil

• 1 lime, juiced

• 1 teaspoon ground cumin

• ½ teaspoon salt

• ¼ teaspoon red pepper flakes, or more to taste

• ¾ cup halved cherry tomatoes

• ½ (15 ounce) can black beans, drained and rinsed

• 2 ½ green onions, finely chopped

• ⅛ cup chopped fresh cilantro

• salt and ground black pepper to taste

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool. Meanwhile, whisk broth, lime juice, cumin, salt, and red pepper flakes together in a small bowl. Combine quinoa, tomatoes, black beans, and green onions in a large bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill salad in an airtight container in the refrigerator for about five days. 

Adapted from AllRecipes.com