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In a medium saucepan over medium-high heat, add the quinoa and chicken broth. Bring to a boil, reduce to a simmer, cover, and
continue cooking for 12 to 15 minutes until the seeds are translucent and they have spiraled out from each seed.
In a large bowl, mix the black beans, corn, red bell pepper, green onions, cilantro and diced jalapeño. Add the cooled quinoa and
stir to mix all ingredients well.
In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, cumin, salt and black pepper.
Pour the lime mixture over the quinoa mixture and stir to evenly combine, serve chilled.
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