Dressing:

1/2 cup grapeseed oil

1/4 cup honey

1/4 cup Asian chili garlic sauce

3 tablespoons honey balsamic vinegar

2 teaspoons worcestershire sauce

Salad:

2 to 3 cups of cooked quinoa

1/2 of a large red onion, diced

1 sweet bell pepper, red or orange, diced

1 green bell pepper, diced

1 (15-ounce) can black beans, rinsed, drained

1 or 2 avocados, diced

1 or 2 fresh tomatoes, diced

Whisk dressing ingredients together in a small bowl or pitcher. Set aside while preparing salad.

In a large bowl, toss cooked quinoa with onion, bell peppers and black beans. Add enough dressing to coat the ingredients. You don’t want the salad ingredients drowning in the dressing. Store remaining dressing in a jar in the refrigerator.

Serve avocado and tomato in small bowls at the table to add to individual salad servings.

Serves 4.

To cook quinoa:

In a saucepan, bring 1 cup uncooked quinoa and 1 2/3 cups water to a boil. Reduce heat, cover pot and simmer for 15 minutes. Remove from heat and allow to rest for 5 minutes. Fluff with a fork. All water should be gone and quinoa should be tender, not mushy.