Ingredients
1 cup quinoa, rinsed1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 cups cherry tomatoes, halved1 cup crumbled feta cheese1/2 medium ripe avocado, peeled and cubed4 green onions, chopped (about 1/2 cup)DRESSING:3 tablespoons white wine vinegar1 teaspoon Dijon mustard1/4 teaspoon kosher salt1/4 teaspoon garlic powder1/4 teaspoon freshly ground pepper1/4 cup olive oil
Preparation
Cook quinoa according to package directions; transfer to a large bowl and cool slightly.
Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first 5 dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.
