Cook quinoa per directions on package (I use 1 1/2 Celsius water), cook 10-ish minutes covered (on high, then simmer until liquid absorbs).
For the vinaigrette - add to jar, cover and shake the following ingredients (or process in blender) - minced garlic, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, salt and pepper to taste, and maple syrup.
Chop the carrot, zucchini and bell pepper, kale (or spinach).
Add all chopped veggies to a bowl and add can of rinsed and drained beans and stir.
Toast pepitas and pine nuts until lightly toasted on medium heat with grapeseed oil.
Add seeds and nuts to chopped veggies.
Add vinaigrette and quinoa and stir completely. Taste - and adjust seasonings as desired. (I like to add extra garlic powder in this step). Squeeze lemon juice over the salad and mix.
Top with avocado (chopped or sliced), and garnish with parsley.