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In a small saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil then reduce to a simmer and cook uncovered for 15 minutes, until all of the water has absorbed.
Remove the pot from the heat, cover with a lid and allow to steam for 5 minutes.
Meanwhile make the dressing by adding all of the ingredients to a food processor or blender and blending until smooth.
Once the quinoa has cooled, divide it evenly between 4 (16 ounce) jars.
Pour ¼th the dressing into each jar and gently stir to combine.
Next layer the black beans, corn, bell pepper, green onion and tomato on top.
Seal with a lid and refrigerate for up to 4 days.
When ready to serve, dump the salad out into a bowl and top with diced avocado (optional).