Heat the broth into a small saucepan until boiling, add quinoa and simmer gently until all the liquid is absorbed. Set aside to cool.
Make the dressing
Whisk dressing ingredients together and set aside.
Assemble the salad
Add cooled quinoa, beans, arugula, bell peppers, cilantro, onion and jalapeno.
Pour the dressing over the top, and mix well until fully combined.
Set aside in the refrigerator until serving time.
PreppingMince the garlic and the jalapeno very small. Dice the onion, and bell peppers in similar sizes, about the size of a pea.Substitutions/AdditionsAny color quinoa can be used. I think the rainbow one is pretty, but the plain white quinoa is fine too.Black beans are great in this, but white beans will do just as well if that is what you have.Check out more info on how to cook quinoa.What to do with leftoversStore in a covered container in the refrigerator for up to 3 days. Don't use the dressing until ready to eat.