Step 1

In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.

Step 2

Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.

Step 3

Add in black beans, corn, salt, and olive oil, and stir until combined.

Step 4

For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.

Step 5

Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.

Step 6

Portion out into 4 containers and refrigerate for up to 5 days.

Step 7

Enjoy!