Rinse the quinoa thoroughly in a fine mesh strainer under cold water. Combine quinoa, water, salt, salsa, and corn into a medium saucepan and bring to a boil. Simmer for 10-15 minutes until the water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, dice the red onion and slice the cherry tomatoes in half. Rinse the black beans and combine with the tomatoes and onion.
In a large bowl, whisk together the dressing ingredients until well combined. Add the cooked quinoa, tomatoes, and black beans and toss thoroughly. Chop fresh cilantro and add to the quinoa. Salt and pepper to taste. Enjoy at room temperature or chill overnight for next-day lunches.
About this recipe
This quinoa is easy to make in large batches and travels nicely in our reusable lunch containers for a healthy meal, warm or cold. Quinoa is gluten-free and packed with plant-based protein for a healthy lunch. During the summer months, organic cherry tomatoes and cilantro from our backyard garden really make it sing.