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.