Quinoa:

1 cup quinoa

2 cups water or vegetable/chicken broth

1/2 tsp salt

Filling:

1 can black beans, drained and rinsed

1 cup shelled edamame

1 cup roasted corn or plain frozen corn

1 cup cucumber, diced

1 cup roasted red peppers, diced

1/2 cup pickled red onions, diced (or plain diced red onion)

1/4 cup fresh cilantro or parsley, finely chopped

Dressing:

1/4 cup olive oil

2 tbsp lemon juice

2 tbsp red wine vinegar

1 tbsp Dijon mustard

2 cloves garlic, minced

1 tsp chili powder

1 tsp cumin

1/2 tsp salt

1/2 tsp black pepper

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Cook the Quinoa:
Combine quinoa, water (or broth), and salt in a pot or rice cooker. Cook until liquid is absorbed, about 15 minutes. Transfer to a large bowl and let cool in the fridge for at least 30 minutes.
Prepare Fillings and Dressing:
While quinoa cools, chop vegetables and herbs. In a small bowl, whisk together dressing ingredients until smooth.
Combine Ingredients:
Add cooled quinoa to a large bowl with beans, edamame, corn, cucumber, peppers, onions, and cilantro.
Toss and Serve:
Pour the dressing over the salad and toss thoroughly. Serve immediately or store for later.

Cook quinoa up to 2 days in advance for quick meal prep.
Customize ingredients: chickpeas, spinach, kale, avocado, or feta work wonderfully.
Salad stays fresh for up to 5 days in the fridge; keep dressing separate for best results.
Freeze cooked quinoa (not the salad) for up to 3 months. Thaw 24 hours in the fridge before using.