> 1 cup quinoa
> 1 shallot
> 2 tomatoes
> 1/2 (12 oz) pkg sliced sweet peppers
> 1 avocado
> 2 limes
> ½ cup cilantro leaves
> ¼ cup olive oil
> 1 (15.5 oz) can black beans, drained and rinsed
> 1/2 cup crumbled feta cheese
> 2 cups baby arugula
Prepare quinoa according to package directions. Meanwhile, dice the shallot and chop the tomatoes and mini bell peppers. Dice the avocado, zest and juice the limes, and chop the cilantro. Transfer shallot, tomatoes, bell peppers, avocado, lime zest and juice, and olive oil to a large bowl.
Carefully mix the beans and quinoa with the vegetables and season with salt and pepper. Scatter the crumbled feta and arugula over the top of the salad, and serve.
If you can’t get your hands on any mini bell peppers, substitute with two regular-sized bell peppers: 1 red, and 1 either yellow or orange.