# What You Need:
→ Grains & Legumes
01 - 1 cup rinsed quinoa
02 - 2 cups water
03 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup yellow bell pepper, diced
06 - 1 cup cucumber, diced
07 - ½ cup red onion, finely diced
08 - 1 cup baby spinach, roughly chopped
09 - ¼ cup fresh cilantro or parsley, chopped
→ Dressing
10 - ⅓ cup extra-virgin olive oil
11 - 3 tbsp freshly squeezed lemon juice
12 - 1 tbsp honey or maple syrup
13 - 1 tbsp apple cider vinegar
14 - 1 tsp Dijon mustard
15 - 1 tbsp poppy seeds
16 - ½ tsp sea salt
17 - ¼ tsp black pepper
→ Optional Toppings
18 - ¼ cup crumbled feta cheese (omit for vegan)
19 - 1 ripe avocado, sliced
# How to Make It:
01 - Combine rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat, fluff with a fork, and allow to cool slightly.
02 - In a large mixing bowl, combine cooked quinoa, black beans, cherry tomatoes, yellow bell pepper, cucumber, red onion, baby spinach, and chopped cilantro or parsley.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, honey or maple syrup, apple cider vinegar, Dijon mustard, poppy seeds, sea salt, and black pepper until thoroughly combined.
04 - Pour the dressing over the salad and toss gently to combine evenly. Taste and adjust seasoning if necessary.
05 - Top the salad with crumbled feta cheese and sliced avocado if desired. Serve immediately or refrigerate for 30 minutes for flavors to meld.
