Cooking Instructions:

Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth) and bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and allow it to cool.

In a large mixing bowl, combine the black beans, cherry tomatoes, bell pepper, red onion, and cilantro. If using avocado, add it just before serving to prevent browning.

In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper. Adjust seasoning to taste.

Once the quinoa has cooled, fluff it with a fork and add it to the mixing bowl with the vegetables. Pour the dressing over the salad and gently toss to combine all ingredients.

Serve immediately or refrigerate for about 30 minutes to let the flavors meld together. This salad can be stored in the refrigerator for up to three days. Utilizing a common theme in your meal prep can enhance coordination and variety.

For best results, allow the quinoa to cool completely before mixing with other ingredients to retain its texture.

Additionally, feel free to experiment with different vegetables or dressings to suit your taste. This salad is versatile, so you can enjoy it on its own or as a side dish alongside grilled meats or fish.