Ingredients

The following ingredients have 4 Servings
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon honey
  • 2 teaspoons white wine vinegar
  • 2 teaspoons lime juice
  • 1 teaspoon salt (plus more to taste)
  • 1 teaspoon garlic powder
  • ½ teaspoon dried basil
  • 2 tablespoon salted butter
  • 1 cup uncooked quinoa
  • 2 ½ cups water
  • 15 ounces chickpeas (drained)
  • 7.5 ounces black beans (half can, rinsed and drained)
  • 1 avocado (peeled, pit removed, and chopped)
  • 1 cup grape tomatoes (halved)
  • ¾ cup cucumber (peeled, chopped (~½ cucumber))
  • ½ cup carrot (shredded (~1 medium carrot))
  • ½ cup red onion (chopped (~½ red onion))
  • ¼ cup parsley (chopped)

Instruction

  • In a bowl, mix together the extra virgin olive oil, honey, white wine vinegar, lime juice, salt, garlic powder, and dried basil. Whisk until everything is combined. Set aside.
  • Take a large saucepan over medium heat and sauté the quinoa in the 2 tablespoons of butter. Sauté for 3-5 minutes.
  • Add the 3 ¼ cups of water to the saucepan and let boil with the quinoa for 20 minutes or until quinoa is completely softened and cooked.
  • Set aside quinoa in the refrigerator to cool.
  • Once the quinoa has completely cooled, place it in a bowl with the chickpeas, black beans, avocado, grape tomatoes, cucumber, carrot, red onion, and parsley.
  • Mix together and then add in the dressing.
  • Toss the salad again to make sure the dressing is evenly coated and then plate and serve.