• 2 - 1/4 cup packets of boil in the bag quinoa
• 2 - 15.5 oz. cans of red beans - rinsed and drained
• 1 - 15.5 oz. can of butter beans - rinsed and drained
• 1 celery heart - with leaves - chopped
• 1/2 medium sized red onion - chopped
• 3 - 4 tbs. of fresh cilantro - stems removed and chopped
• 4 - 5 cloves of fresh garlic - charred and chopped
• 3 - 4 scallions - chopped
• 1 tsp. of Korean red pepper flakes - gochugaru
• 1 tsp. salt
• 1 tsp. course black pepper
• 1 tsp. sugar
• 2 tbs. toasted sunflower seeds

For the Dressing:

• Juice of 1/2 fresh lime or lemon
• 1 tsp. apple cider vinegar
• 3 - 4 tbs. olive oil
• 1 tsp. salt
• 1 tsp sugar
• 1 tsp. course black pepper