This picnic-worthy Mexican Quinoa Salad gets tossed in a vegan and gluten-free cilantro lime dressing and then loaded with black beans, corn, tomatoes, and avocado. You can meal prep this side or main dish ahead of time for a quick and easy lunch or dinner recipe, too!
Place ¼ cup cilantro and remaining dressing ingredients in a high-speed blender, such as a Nutribullet, or a small mini-prep food processor and blend for 20-30 seconds, or until emulsified.
In a large bowl combine quinoa and dressing. Toss to completely coat the quinoa.