Cranberry Quinoa Salad

Shamelessly stole this idea from the deli counter at Harmon's Grocery Store.  We looked it up online to no avail, but found some comparable ones and improvised a bit too.  Very easy to tinker around with and adjust to your liking.  LOVE this stuff.

1 c red and white quinoa mixed, rinsed

1 can vegetable broth (plus some water)

1 tbs lime juice

1 clove garlic, minced

½ c. green bell pepper, finely diced

¼ c purple onion, finely diced

½ c black/red beans

1/3 c corn (I use frozen)

½ c dried cranberries

¼ c cilantro, diced

3 tsp red wine vinegar

1 tbs olive oil

1-2 tbs agave nectar (could MAYBE substitute with honey?  Haven’t tried it…)

Salt and pepper to taste

Cook quinoa in the vegetable broth/water combination on stovetop or in rice cooker at a 2-1 ratio (2 parts liquid to 1 part quinoa) WITH lime juice and garlic.

While it’s cooking, add everything else together in a bowl and mix.  Add quinoa when it’s done and mix again.  Trends suggest this be eaten cold, but I enjoy it warm as well- your call.  Measurements are an estimate- add more or less according to your own taste.  Serves as a bountiful side dish for maybe 8-10 people?