Bring 3 cups of lightly seasoned with ½ Tsp. Kosher salt to boil. Rinse quinoa under cool water 3 times using a mesh sieve. Drain and add the quinoa in the saucepan. Cook the quinoa in accordance to directions on the package. Fluff with a fork and set aside to cool.
Meanwhile, in a small skillet, add 1 tbsp. olive oil in the skillet. When heated through, add the beans and light lightly seasoned with ½ tsp. kosher salt or to taste. Heat through for 5 minutes over medium low heat while stirring constantly. Allow to cool when finished.
In a large bowl, place the cooled quinoa, diced avocado, black beans, spinach, ½ Cup olive oil, lemon juice, chopped sage, and ½ Tsp. salt and pepper, then top with diced bell peppers. Mix well to combine all the ingredients.Serve immediately or pack for lunch!
You can substitute the sage with any other fresh herbs. Best to cook the quinoa ahead of time. The quinoa should be cool or at room temperature when you toss this quinoa black beans salad together. You can add finely chopped veggies such as onions and celery to provide some extra crunch to the salad.This salad can be served cold or at room temperature.