Ingredients

  • 3 avocados, halved (need 5 halves)
  • 1 (15 oz) can black beans, drained & rinsed
  • 1/2 cup chopped cilantro
  • 3 cups cooked quinoa
  • 1 teaspoon cumin
  • 1 cup corn (fresh or frozen)
  • Juice of 1 lime
  • 2 heads of romaine, chopped
  • 1/2 cup salsa, divided
  • 1/2 teaspoon salt

Ready In 45 Minutes

Servings: 5

Cooking Instructions

Step 1

  • Prepare the quinoa salad by combining the quinoa, beans, corn, cilantro, spices and lime juice in a large bowl. Stir together until combined.Using 5 glass containers, add two cups of romaine, 1 cups of quinoa mixture, 1 2 tablespoons of salsa and an avocado.*
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Garnish with lime wedges and a sprinkle more cilantro if desired. Seal containers and place in fridge for up to 5 days.
  • INGREDIENTS:

Step 3

  • Prepare the quinoa salad by combining the quinoa, beans, corn, cilantro, spices and lime juice in a large bowl. Stir together until combined.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Using 5 glass containers, add two cups of romaine, 1 cups of quinoa mixture, 1 2 tablespoons of salsa and an avocado.*
  • INGREDIENTS:

Step 5

  • Garnish with lime wedges and a sprinkle more cilantro if desired. Seal containers and place in fridge for up to 5 days.
  • INGREDIENTS: