Rinse the quinoa in a sieve under cold running water. Drain well.
In a large saucepan, bring chicken broth or water to boil. Add quinoa. Reduce heat and simmer, covered, until the water is absorbed, about 15 minutes. Remove from the heat to cool but keep the lid on for 5 minutes. Remove lid and fluff with a fork. Set aside.
In a large bowl, combine, tomatoes, black beans, corn, green onions and chopped cilantro together. Add in the cooked quinoa.
In a separate bowl, whisk together all the Sweet Lime Dressing ingredients but gradually add in the ⅛ cup of Swerve to the dressing ingredients. Add more or less Swerve Sugar Substitute to suit your taste. Pour over salad mixture and combine well. You can serve at room temperature or refrigerate when the quinoa has completely cooled then cover and chill until ready to serve. Add sliced avocado before serving, if using.
This makes 6 servings. WW Points are on the blog for this recipe.
Recipe by Dee Dee Does at https://deedeedoes.com/black-bean-confetti-quinoa-salad/