Cowboy Caviar Quinoa Salad

1: Make the dressing in a medium bowl by combining the olive oil, lime juice, paprika, oregano, granulated garlic, honey, pepper, and salt. Whisk well and set aside.

2: Divide the ingredients evenly in 4 meal-prep containers, bowls, or jars in the following order: dressing, quinoa, bell pepper, onions, kale, corn, tomatoes, jalapeño, beans, and cilantro.

3: Place the lids on the containers tightly and refrigerate until ready to eat, up to 5 days.

4: If stored in a jar, dump the salad into a bowl or a large plate and toss gently to mix. If stored in meal-prep bowls, give it a good shake before opening to eat. Top with avocado, if desired.