In a large skillet, heat 2 tablespoons olive oil over medium heat, and saute onions 5 to 7 minutes until soft, add beans, corn and sea salt and freshly ground black pepper to taste and saute 2 to 3 minutes until the vegetables are warmed through.
In a food processor or blender, add 3 tablespoons olive oil, 1/2 avocado, lemon juice, lime juice, cumin, chili powder, and honey. Pulse 1 minute.
In a large bowl, add quinoa, spinach, feta, vegetables and toss with avocado vinaigrette.
Notes
SERVING SUGGESTION: Sweet potatoes fries (peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, season to taste with salt, pepper and chili powder).VEGETARIAN: No changes necessary.GLUTEN FREE: No changes necessary.NUTRITION: 517 Calories; 18g Fat; 19g Protein; 77g Carbohydrate; 11g Dietary Fiber; 11mg Cholesterol; 185mg Sodium. Exchanges: 4 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat.