Ingredients

• 1 cup quinoa, uncooked
• 1 large yellow bell pepper, chopped
• 2 cups Baby Spinach, chopped
• 2 medium carrots, chopped
• 1 medium zucchini, chopped
• 1/4 cup grapeseed oil
• 2 tablespoons garlic, minced
• 2 teaspoons Dijon mustard
• 1/4 cup apple cider vinegar
• 2 teaspoons lemon juice
• 2 tablespoons kosher salt
• fresh ground black pepper, to taste
• 3 teaspoons maple syrup
• 1/3 cup pepita seeds (pumpkin)
• 1/3 cup pine nuts
• 1 (16 ounce) can pinto beans, rinsed and drained (I like black soybeans instead)
• 1 cup Baby Spinach or 1 cup kale, finely chopped
• 1 large avocado, pitted and sliced

Instructions

1. Cook quinoa per directions on package (I use 1 1/2 Celsius water), cook 10-ish minutes covered (on high, then simmer until liquid absorbs).

2. For the vinaigrette - add to jar, cover and shake the following ingredients (or process in blender) - minced garlic, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, salt and pepper to taste, and maple syrup.

3. Chop the carrot, zucchini and bell pepper, kale (or spinach).

4. Add all chopped veggies to a bowl and add can of rinsed and drained beans and stir.

5. Toast pepitas and pine nuts until lightly toasted on medium heat with grapeseed oil.

6. Add seeds and nuts to chopped veggies.

7. Add vinaigrette and quinoa and stir completely. Taste - and adjust seasonings as desired. (I like to add extra garlic powder in this step). Squeeze lemon juice over the salad and mix.

8. Top with avocado (chopped or sliced), and garnish with parsley.