Ingredients

The following ingredients have 2 Servings
  • 1/4 cup quinoa (uncooked)
  • 1/8 tsp salt
  • 1 red pepper (chopped)
  • 3/4 cup corn
  • 1 cup cooked black beans
  • 1/2 tsp taco seasoning
  • 1 scallion (diced)
  • 1 avocado (chopped)
  • 1/4 cup citrus vinaigrette

Instruction

  • Boil 1/2 cup of water in a small pot and add the quinoa along with the salt. Simmer over medium-low heat for about 15 minutes, or until the liquid is absorbed and the quinoa is soft. (Keep an eye on it and add more water if needed.) Set aside to cool.
  • Prepare the remaining salad ingredients by chopping the vegetables, making the dressing, and seasoning the beans with the taco seasoning. While you’re making the vinaigrette, set aside 1/2 teaspoon of lemon juice in a small bowl. Add a tablespoon of water. Sprinkle this mixture over the avocado before adding it to the mason jar. This will keep it from turning brown. (You can skip this step if you’re serving the salad immediately.)
  • To assemble the salad, place 2 tablespoons of dressing in each of two pint-sized mason jars. Then stack the ingredients as follows: red pepper, corn, black beans, quinoa, scallions, and avocado on top.
  • When you’re ready to serve, shake the jar or stir the ingredients with a spoon so the dressing spreads evenly on all the ingredients.