Place quinoa, stock and salt in a medium sized pot and bring to a boil.
Once boiling, stir, reduce heat to low and cover with a lid. Cook until all water is absorbed, about 15 minutes. Let quinoa cool before adding to salad.
In a large bowl, combine corn, black beans, peppers, chicken, queso fresco, lime zest, red onion and cilantro and toss to combine.
Add cooled quinoa and season with salt to taste, Divide into eight 16oz wide mouth jars if meal prepping lunches. Refrigerate up to 5 days.
In a small to medium sized pan, heat two tablespoons of the olive oil over medium heat.
Add shallot and tomatoes, cooking until the tomatoes start to blister and cook down.
Carefully, transfer to a blender and puree with remaining oil, hot sauce, cumin, red wine vinegar and sugar. Season with salt to taste.
Divide into eight 4oz jam jars and refrigerate.
Dice avocados, place in jars and cover with lime juice.
I suggest doing this the night before so they don't turn brown. There's one avocado for two salad portions, so if there's only two of you, just zest the limes and juice them when you cut up the avocado.
I only like to add red onion to my salad when I'm serving it immediately. Raw onion can take over a salad.
This makes a whole lot of salad. Feel free to cut the recipe in half.
We use grilled chicken breasts, but this is a great way to use up leftover roasted chicken too. Cooked ground chicken would be good too.
Leftover dressing can be frozen.
Waste not, want not! Save the bean water (aquafaba) to make brownies!