Southwest Quinoa Salad

Prepare the quinoa. Add the broth, quinoa, chili powder, and cumin to a medium pot with a lid. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, or until the liquid is fully absorbed.

While the quinoa is cooking, strain and rinse the beans, halve the cherry tomatoes, and finely dice the red onion.

Once the quinoa is cooked, toss together the quinoa with beans, tomatoes, and onion until evenly mixed. Just before serving, top with the Chili Lime Flavored Edamame Eclipse, and enjoy!

2 cup low sodium vegetable broth

1 cup quinoa

2 tsp chili powder

1 tsp cumin

2 1.25oz packets Chili Lime Flavored Edamame Eclipse

15 oz can black beans

1 cup cherry tomatoes

¼ cup red onion