Black Bean, Quinoa and Citrus Salad

Bring quinoa to a boil with the water and salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from the stove and let cool while you prepare the rest of the salad.

Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels in a large bowl. Toss to combine.

In a small bowl, whisk together all dressing ingredients. Add quinoa to the salad then pour the dressing over. Toss well and serve.

Salad will keep in sealed tupperware containers for up to five days in the fridge.