Meal Prep Made Easy with Fresh and Simple Recipes

Ingredients

• 2 cups quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 whole red bell pepper, diced
• 1 whole avocado, diced
• 1 cup cherry tomatoes, halved
• 0.5 whole red onion, finely chopped
• 1 whole lime, juice of
• 2 tablespoons olive oil
• 1 teaspoon cumin
• to taste salt and pepper
• for garnish fresh cilantro leaves (optional)

Instructions

1. In a medium saucepan, combine the rinsed quinoa with 4 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until all the water is absorbed. Remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Set aside.
3. In a large bowl, combine the cooked quinoa, black beans, corn, diced bell pepper, cherry tomatoes, and red onion. Drizzle the dressing over the mixture and toss gently to combine all ingredients.
4. Fold in the diced avocado gently to avoid mashing it. Adjust seasoning with additional salt and pepper if needed.
5. Divide the quinoa salad evenly into meal prep containers. Garnish with fresh cilantro if desired. Allow to cool before sealing the containers for storage.
6. These containers can be stored in the refrigerator for up to 5 days.