Big Easy Summer Quinoa Salad

Ingredients

• 1 cup drained and rinsed no salt added garbanzo beans
• 1 tablespoon plus 1 teaspoon olive oil
• ½ teaspoon Cajun seasoning
• 1 cup quinoa
• 1½ tablespoons Creole mustard
• 1 tablespoon honey
• 1 tablespoon white wine vinegar
• ½ teaspoon kosher salt
• 1 DOLE^® Avocado, peeled, pitted and chopped
• 2 cups loosely packed DOLE^® Arugula
• 1 cup halved cherry tomatoes

Directions

1. Preheat oven to 425°F. Toss beans, 1 teaspoon oil and seasoning in a medium bowl; spread in a single layer on a rimmed baking pan. Roast 25 minutes or until golden brown and crisp; cool completely.
2. Prepare quinoa as label directs; cool completely.
3. Whisk mustard, honey, vinegar, salt and remaining 1 tablespoon oil in a large bowl; fold in avocado, arugula, tomatoes and quinoa. Makes about 6 cups.
4. Serve salad sprinkled with beans.

Tips & tricks