Peruvian Chicken and Quinoa Salad

Combine rinsed quinoa and chicken broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

In a large bowl, combine the cooked and fluffed quinoa, shredded chicken, corn kernels, black beans, red onion, and chopped cilantro.

In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.

Pour the dressing over the quinoa and chicken mixture.

Toss gently to ensure all ingredients are well combined and coated with the dressing. Serve immediately or chill for later.