Wholesome quinoa and heart-healthy black beans are brought together in this nutritious salad with avocado, tomatoes, pepitas, and a smokin' chipotle vinaigrette.
Toasting pepitas: Place the pepitas in a dry skillet and heat over medium-low heat, shaking/stirring occasionally to prevent burning, until the seeds are aromatic and turning slightly golden in color. This should take about 3-5 minutes; keep a close eye on them.
*Not sure what to do with the leftover chipotle vinaigrette? Try my Shrimp Fajita Salad