For the Salad:

• 3 cups cooked quinoa (from 1 cup of uncooked) Any type of quinoa works, tricolor, red, or white!
• 1.5 cups vegan black beans or a 15oz can, drained
• 1/2 red onion, diced
• 1.5 cups of grated carrots about 2 carrots
• 1/2 cup pitted green olives, minced
• 1 14oz can of hearts of palm sliced
• 3-5 oz arugula* see make ahead note below

For the Dressing:

• 1 tsp of Brazilian sofrito or 1 clove of garlic, minced
• 3 Tbsp of extra virgin olive oil
• 2 Tbsp of red wine vinegar
• 1/2 tsp of dried oregano
• a pinch of cumin about 1/8 of a tsp
• 1 Tbsp fresh parsley, roughly chopped
• salt and black pepper to taste Please note that some brands of canned beans, hearts of palm and olives are already salted. Make sure to taste as you go to avoid adding too much salt.