To download a Spanish translation of this recipe click here. Print Ingredients SALAD 1 cup uncooked quinoa 2 cups homemade vegetable broth 1 (15.5 ounce) can black beans, drained and rinsed 1 (15.5 ounce) can sweet corn, drained and rinsed 1 cup grape tomatoes, sliced 2 green onions, sliced 1 jalapeno, seeds and membrane removed, sliced 1/4 cup fresh cilantro, chopped 1/2 tsp. ground cumin 1/4 tsp. paprika AVOCADO DRESSING 1 avocado, pitted 1/2 cup fresh cilantro, chopped 1/4 cup fresh flat leaf parsley, chopped 2 cloves garlic, minced 1 Tbs. red wine vinegar Tbs. freshly squeezed lime juice 1 tsp. crushed red pepper flakes 1 tsp. honey 1/4 tsp. ground cinnamon 1/4 tsp. ground black pepper 1/4 tsp. salt 2 Tbs. olive oil Total Time: 25 minutes Number of Servings : 6 servings as a side4 servings as a main dish To download a Spanish translation of this recipe click here. Directions For the salad, combine vegetable broth and quinoa in a medium saucepan and bring to a boil. Reduce heat, cover and simmer until the germ of the quinoa is exposed and all of the liquid is absorbed, for 15-20 minutes. Remove from heat. While the quinoa is cooking, combine the remaining salad ingredients in a large bowl. For the dressing, combine all of the ingredients (EXCEPT the olive oil) in a food processor. Pulse to combine, scraping sides of bowl to blend all ingredients. Turn on the processor and then slowly stream the olive oil through the top opening, continuing to process until the dressing is combined. Combine black bean/corn mixture and quinoa. Pour the dressing over the mixture. Serve chilled or warm. Top with additional cilantro if desired. Provided by Bake Your Day