Picky Palate's South West Quinoa Salad

For my birthday I received Picky Palate's cookbook, and we have been enjoying the food we have tried.  This salad was great to make in the morning, then eat for dinner with some pork quesadillas.  This is quick and refreshing, and pretty healthy.  I added some chicken broth and avocados to the original, and cut down on the dressing a little.  We split this into 10 servings, and each serving was 310 calories.  Aaron gave this a 6, Owen a 7, I gave it a 9, and Noah gave it a perfect 10.  Here's what I did

1 1/2 c quinoa
2 c chicken broth
2 c water
15 oz canned black beans, drained and rinsed
15 oz canned corn, drained
1 roma tomato, chopped
20 olives, sliced
1/2 chopped green pepper
1/2 c cilantro leaves
3/4 t salt, divided
scant 1/2 c (a little less than that really) olive oil
Juice of 1 lime
pinch of sugar
1/4 t ground cumin
1 avocado, diced

Rinse the quinoa in warm water and bring chicken broth and water to a boil.  Add the quinoa, bring it back to a boil, and cook until the liquid is absorbed.  Let sit for 15 minutes, then fluff with a fork and place in a bowl.  To that bowl add beans, corn, tomato, olives, green pepper, cilantro, and 1/2 t salt.  In a small bowl whisk together the olive oil, lime, sugar, cumin, 1/4 t salt, and cumin.  Pour it over the salad ingredients, and place in the fridge to serve.  When ready to serve, add the avocado and mix it all together.  Serve.