# What You'll Need:
→ Grains & Legumes
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1 can black beans (15 oz), 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 tablespoons freshly squeezed lemon juice
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 tablespoon poppy seeds
16 - ½ teaspoon sea salt
17 - ¼ teaspoon black pepper
→ Optional Toppings
18 - ¼ cup feta cheese, crumbled (omit for vegan)
19 - 1 ripe avocado, sliced
# Directions:
01 - Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat, fluff with a fork, and let cool slightly.
02 - In a large bowl, mix cooked quinoa, black beans, cherry tomatoes, yellow bell pepper, cucumber, red onion, baby spinach, and cilantro or parsley.
03 - Whisk together olive oil, lemon juice, honey or maple syrup, apple cider vinegar, Dijon mustard, poppy seeds, sea salt, and black pepper until well combined.
04 - Pour dressing over the salad and toss gently to coat evenly. Taste and adjust seasoning as needed.
05 - Top with crumbled feta and sliced avocado if desired. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
