If you plan to use this recipe to meal prep your meals for the week, I recommend only using ½ an avocado at a time so they do not brown in the containers. I usually cut my avocado in half and add one half to my meal and wrap the other half (with seed left in) in plastic wrap to store in the fridge until the next day.
1 cup of quinoa
2 cups water or vegetable broth
1 can of black beans (drained and rinsed) or 2 cups of cooked black beans
1 can of corn (drained)
½ cup of cilantro
½ cup of salsa
½ teaspoon of sea salt
½ teaspoon of cumin
1 large head of broccoli
½ teaspoon of garlic salt
Rinse the quinoa then combine with water or broth and a pinch of sea salt in a saucepan. Bring to a simmer, then cover and cook over low heat until liquid is absorbed which should take about 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork then add drained black beans, corn, cilantro, salsa, sea salt, and cumin, cover and let sit for 10 minutes. Wash and chop broccoli. Add to a microwave safe bowl with a splash of water and ¼ teaspoon of garlic salt. Cover and cook for 30 seconds at a time until broccoli has brightened in color and can be poked with a fork (can use a steamer or the stove top instead of the microwave). Serve quinoa mix with broccoli and avocado.