Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 bell pepper, diced
  • 1 cup corn, canned or frozen (thawed)
  • 1 avocado, diced
  • 1 cup black beans, canned (rinsed and drained)
  • ½ red onion, finely chopped
  • ¼ cup fresh cilantro or parsley, chopped
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Combine rinsed quinoa and water/broth in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
  2. In a mixing bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper; set aside.
  3. Dice cherry tomatoes, cucumber, bell pepper, avocado, and onion. Rinse and drain black beans.
  4. In airtight containers, layer: Quinoa, black beans, corn, bell pepper, cucumber, cherry tomatoes, avocado, red onion, and top with cilantro/parsley.
  5. Drizzle dressing evenly over the top layer.
  6. Seal containers and refrigerate for at least 30 minutes. Serve chilled.