• 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