Southwest Quinoa Salad

Here is a much healthier option to a pasta salad. Make it a day ahead because the flavors get really yummy the longer it sits.

*2 c. chicken broth

*1 c. quinoa, rinsed

*1 tsp. cumin

*2 c. black beans or a 15 oz. can of black beans, rinsed and drained

*2 c. frozen corn kernels, thawed

*3 TBSP. cilantro, chopped

*1/2 roasted red pepper, chopped

*1 c. chicken, cooked and chopped (optional)

*1/2 c. Italian-balsamic or sun-dried tomato salad dressing

Bring broth to a boil in a medium-saucepan. Add the cumin and quinoa. Cover, reduce heat and simmer about 30 minutes (check your quinoa for details). Remove from heat and set aside at least 5 minutes. Combine beans, corn, peppers, chicken (if using) and cilantro. Add the quinoa and dressing and toss well to mix. Refrigerate for 1 hour before serving.