Recipe Vortex

1 cup quinoa, uncooked

2 cups water

1 15 oz. can of black beans, rinsed

1 15 oz can sweet corn

1-pint cherry tomatoes, halved

1/4 large red onion, minced

2 large avocados, sliced (for serving)

Dressing

1/3 cup olive oil

1/4 cup chopped cilantro, fresh

1 tablespoon apple cider vinegar

1 lime, juiced (1/4 cup lime juice)

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon honey

pinch of smoked paprika

1/8 teaspoon salt

In a medium saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Reduce heat to low, cover, and let simmer for 20 minutes or until all water is absorbed.

Once quinoa is cooked, place in a large Tupperware and let chill in the refrigerator for 2 hours.

Prepare dressing by placing all ingredients into a mason jar. Put cap on and shake until combined.

Prepare salad, by mixing together cooked quinoa, black beans, sweet corn, cherry tomatoes, and red onion. Mix until combined. Then, pour on dressing and mix again.