Sunburst Summer salad

This salad is bursting with flavor and nutrition. Prep this for a yummy lunch the whole week. Recipe inspired by a salad from the Fiber Fueled cookbook by @theguthealthmd!

INGREDIENTS
3/4 cup quinoa
1-1/2 cups water or biome broth
1 yellow bell pepper, diced
1 red bell pepper, diced
2 cups white beans or lentils
3 cups arugula
3 tbsp scallions, sliced
1/4 cup toasted sunflower seeds
1/3 cup fresh parsley, chopped
3 tbsp tahini
2 tbsp apple cider vinegar
1/2 tsp dried dill
Salt and pepper to taste
Olive oil for drizzle

DIRECTIONS
In a medium pot, place the quinoa and water and bring to a boil. Cover with a tight-fitting lid, reduce the heat to low, and cook for about 12 mins until quinoa is tender and water is absorbed. Remove from the heat and let cool for 5 mins before removing lid and fluffing with a fork. Set aside to cool, then place in a large bowl.

Add bell peppers, beans, arugula, scallions, sunflower seeds, parsley, and basil. Mix together.

In a separate bowl, whisk together the tahini, vinegar, dill, salt, and pepper. Drizzle with olive oil to make a thin dressing: Add dressing to quinoa bowl and toss again to combine.