For the Salad:
- 1 cup uncooked quinoa
- 1 cup fresh basil, chopped
- ½ cup fresh cilantro, chopped
- 2 ears fresh corn, kernels removed from the cob
- 4 green onions, chopped
- 2 mangos, peeled + diced
- 1 (15 ounce) can black beans, drained + rinsed
- 1-2 red Fresno peppers, seeded if desired + chopped
- 1/3 cup olive oil
- ¼ cup fresh lime juice
- 1-2 chipotle chili peppers in adobo, minced
- ¼ teaspoon cumin
- Kosher salt + pepper, to taste
- 8 ounces feta cheese, crumbled
- 1 avocado, sliced
For the Toasted Sunflower Seeds:
- ½ cup raw sunflower seeds
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- Kosher salt, to taste