kat's southwest quinoa salad

Ingredients For kat's southwest quinoa salad

• 1 c

  white quinoa, rinsed
• 2 c

  chicken broth, low salt
• 1 tsp

  seasoned salt
• a few dashes of cumin powder
• 1 Tbsp

  fresh cilantro
• TO COOKED QUINOA ADD THE FOLLOWING:
• 3 Tbsp

  bottled lemon juice
• 1 Tbsp

  olive oil, extra virgin
• 1/2 Tbsp

  seasoned salt
• 1/2 tsp

  garlic powder
• 1/3 lg

  red bell pepper, chopped
• 1/3 c

  onion, chopped
• 1/3 c

  fresh cilantro, chopped
• 1/3 c

  colby-jack cheese, grated
• 1 can

  (2.25 oz.) black olives, sliced
• 1 can

  (4 oz.) mild chopped green chilies
• 1 can

  (10 oz.) hot diced rotel tomatoes (you may drain if you don't want the salad too wet.)
• 2 Tbsp

  green stuffed olives, chopped
• 1/2

  of a large fresh jalapeno, chopped
• 1 md

  fresh avocado, chopped
• 1 md

  smoked chicken breast, cooled and chopped (smoked with skin on and bone in, and then remove skin and bone and chop)
• powdered cayenne to taste
• 2 Tbsp

  celery, chopped (optional) but great for added crunch
• 1/4 c

  drained corn (opt.)
• 1/3 c

  drained pinto beans or black beans (opt.)