Vegan One-Pot Mexican Quinoa

Instructions

1. In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Then, reduce the heat to low and cover with a lid. Allow it to simmer for about 10 minutes.
2. Next, add salsa and cumin to the saucepan, still covered, and let it cook for an additional 5 minutes or until the quinoa becomes fluffy.
3. Incorporate black beans, corn, salt, and olive oil into the mixture, stirring well until everything is combined.
4. To make the avocado dressing, whisk together avocado, garlic, lemon juice, olive oil, salt, and pepper in a liquid measuring cup until a smooth consistency is achieved.
5. For an even smoother consistency, you can also process all of the dressing ingredients in a blender or food processor.
6. Divide the quinoa mixture into 4 separate containers and refrigerate for up to 5 days.
7. Finally, when you're ready to enjoy, simply take out a portioned container and indulge!