Mexican Quinoa Bowl with Black Beans and Lime

Prepare the fresh ingredients: Rinse and drain 250 g of canned black beans and 150 g of canned sweet corn. Finely chop 30 g of red onion and 15 g of fresh cilantro. Finely zest and juice 1 whole lime to yield approximately 1 tsp of zest and 30 ml of fresh juice.

Whisk the dressing: In a small bowl, combine 30 ml of lime juice, 1 tsp of lime zest, 15 ml of olive oil, 1/2 tsp of ground cumin, 1/4 tsp of smoked paprika, 1/4 tsp of salt, and 1/8 tsp of black pepper until emulsified.

Warm the leftovers: Place 375 g of leftover quinoa and 400 g of leftover roasted butternut squash cubes in a microwave-safe bowl. Cover and microwave for 1 to 2 minutes just to take the chill off and soften the starches slightly, then transfer to a large mixing bowl.

Assemble the bowl: Add the drained black beans, sweet corn, and chopped red onion to the bowl with the quinoa and squash.

Toss and coat: Pour the lime-cumin dressing over the mixture, add 15 g of chopped cilantro, and gently fold with a spatula to combine without mashing the tender squash cubes.

Pack for travel: Divide the salad evenly between two airtight lunch containers. Press a piece of parchment paper directly onto the surface of the salad before sealing the lids to minimize air exposure and keep the cilantro bright and fresh until lunchtime.