In a medium sauce pan, cook quinoa as directed on the bag. Cool completely and set aside. NOTE: this recipe works best if the cooked quinoa isn’t wet and sticky. Avoid using mushy quinoa.
While the quinoa is cooking, use a large mixing bowl, combine chick peas, black beans and peppers. Stir to combine.
Gently add cooled quinoa to the peppers and beans mixture and fold to combine.
add 1/2 cup of salad dressing and combine. Add more or less dressing to your desired taste and consistency.
Refrigerate until ready to serve.
Note: If you’re planning to serve the salad the next day, reserve the dressing until 30 minutes before serving and continue with garnish.
Garnish with diced avocados and crumbled feta cheese.