Jar Quinoa Salad for the Beach or the Office

For the Quinoa

• • ½ cup (90g) quinoa of your choice (red, white, etc.)
• • 1 vegetable stock cube dissolved in 1 cup (250ml) water

For the Salad

• • 2 tablespoons (20ml) olive oil
• • ½ teaspoon balsamic vinegar
• • ½ teaspoon salt
• • ¼ teaspoon black pepper
• • 3/4 cup (120g) cooked corn
• • 1 cup (120g) avocado, diced
• • ½ lemon, juice
• • 3/4 cup (100g) carrot, diced
• • 3/4 cup (120g) cooked quinoa
• • 3/4 cup (80g) cucumber, diced
• • 2 tablespoons (25g) sunflower seeds
• • 1 cup fresh wild arugula leaves

1. 1. Rinse the quinoa and place it in a small saucepan. Pour in the stock dissolved in water. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes or until all the stock is absorbed. Remove from heat and set aside to cool.
2. 2. In a large 750ml jar, add the olive oil, balsamic vinegar, salt, and pepper, and mix. Then, add the corn, the avocado (sprinkle with lemon juice to prevent it from browning), the carrot, the quinoa, the cucumber, the sunflower seeds, and the arugula leaves.
3. 3. Close the jar and store it in the refrigerator. When you are ready to enjoy it, shake the jar well so the dressing coats everything, and enjoy either straight from the jar or by serving it on a plate.