Food recipes vegetarian lunch ideas

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• 3 cups cooked quinoa
• 1 15 oz can black beans, drained & rinsed
• 1 cup corn fresh or frozen
• 1/2 cup chopped cilantro
• 1 teaspoon cumin
• 1/2 teaspoon salt
• Juice of 1 lime
• 2 heads of romaine chopped
• 1/2 cup salsa divided
• 3 avocados halved (need 5 halves)
• Lime slivers optional

Instructions

1. Prepare the quinoa salad by combining the quinoa, beans, corn, cilantro, spices and lime juice in a large bowl. Stir together until combined.
2. Using 5 glass containers, add two cups of romaine, 1 1/2 cups of quinoa mixture, 1 - 2 tablespoons of salsa and 1/2 an avocado.*
3. Garnish with lime wedges and a sprinkle more cilantro if desired. Seal containers and place in fridge for up to 5 days.

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