Quinoa avocado jar salad

Rinse 100g of raw quinoa in cold water in a fine sieve to remove bitterness. Cook according to package instructions (usually 1 part quinoa to 2 parts water, 15 minutes covered). Spread on a plate to speed up complete cooling.

Cut the bell peppers into regular small cubes of 5mm. If you want a grilled note, sauté them for 3 minutes in a pan without fat. Drain and rinse the corn and red beans. Peel the avocado and cut into 1cm cubes.

In a small bowl, immediately mix the lemon juice and olive oil. Add the avocado cubes and gently turn them to coat completely with this tangy emulsion that will prevent browning.

Take two clean 500ml jars. Start with the heaviest layer: Layer 1: 125g cold quinoa per jar, Layer 2: 50g drained red beans, Layer 3: 40g corn, Layer 4: Mixed bell pepper cubes, Layer 5: Marinated avocado cubes with their juice, Layer 6: Chopped fresh cilantro.

Close the jars tightly. Store horizontally in the refrigerator to maintain distinct layers.

When ready to eat, shake the jar vigorously for 10 seconds to mix all ingredients and distribute the seasoning. Pour into a plate or eat directly from the jar.