First, prepare the quinoa: Rinse the quinoa and place it in a small pot. Add the vegetable stock dissolved in water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until all the stock is absorbed. Remove from heat and let it cool.

In a large 750ml jar, add the olive oil, balsamic vinegar, salt, and black pepper. Mix well. Then, add the corn, avocado (sprinkle with lemon juice to prevent browning), carrot, quinoa, cucumber, sunflower seeds, and rocket leaves. Close the jar and store it in the refrigerator. When ready to enjoy, shake the jar to distribute the marinade and either eat directly from the jar or transfer to a plate for serving.