High in protein and flavor, this salad makes a perfect meal or side dish on a hot summer day.
Cook your quinoa according to package directions to get 1 1/2 cups cooked. I like to make a big batch of quinoa ahead of time and freeze until needed. You may also be able to find pre-cooked quinoa in the freezer section of your grocery store.
To make the dressing, add the vinegar, olive oil, flaxseed oil (if using), hot sauce, and a pinch of salt and pepper to a small mixing bowl. Whisk together until emulsified. Set aside.
To a large mixing bowl, combine the cooked quinoa, rinsed beans, celery, bell peppers, onions, and cilantro. Pour your dressing over the top and stir to combine. Add more salt and pepper to your taste.
Toast your sunflower seeds and sprinkle them over the top. Serve with diced avocado and a squeeze of lemon juice.