Rinse the quinoa well. Boil 2 cups of vegetable broth. Add the rinsed quinoa and simmer for 15 minutes with the cover on. Take off the heat and let sit for 5 minutes with cover on, and fluff. Save 1 cup and the rest cool to put in the fridge for later use.
While the quinoa is cooking, massage kale with avocado, lemon juice, and sea salt. This takes about 2 minutes.
Place quinoa, massaged kale, black beans, corn, tomato, bell pepper, and red onion in bowl. Top with Tajin seasoning, cilantro, and hemp hearts if desired.
Notes
Feel free to improvise with the fresh vegetables you have available.
Feel free to experiment with other grains, such as amaranth, farro, brown rice, wild rice, teff or sorghum.
Prepare in advance for meal prep or to bring to a gathering, and double or triple the vegetables. There will be enough quinoa for 6 to 8 servings.
For meal prep, prepare the ingredients in a mason jar or glass container. Start with the avocado and kale mixture, then add the rest of the ingredients. Mix everything right before serving, reserving the hemp seed for the topping.