Black Bean, Corn, Avocado and Quinoa Salad

2 cups low-sodium chicken broth (or water)
1 cup quinoa
2 cups black beans, rinsed (we like the kind that comes in tetra paks or BPA-free Eden Organics if using canned)
1 cup fresh or frozen organic corn
1 avocado, diced
1/2 pint grape or cherry tomatoes, sliced in half
1/2 red onion, diced
1/3 cup chopped cilantro
1 Tbsp. olive oil
2 Tbsp. freshly squeezed lime juice
Salt and pepper to taste

Combine chicken broth and quinoa in a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook until liquid is absorbed (about 15 minutes). Meanwhile, in a large bowl, mix together remaining ingredients. Set aside until quinoa is finished cooking (can be made ahead and refrigerated). Allow quinoa to cool and add to vegetable mixture. Makes about 6 to 8 servings.