Green goddess quinoa salad bowls

Steps

Can be done ahead:

1. In a blender, combine basil, mayonnaise, apple cider vinegar and 4 tsp lemon juice. Blend until smooth. With the motor running, drizzle in olive oil until blended. (Drizzle in a little water if needed to reach your desired consistency.) Season with salt and pepper to taste.

At lunch time:

2. Drain and rinse butter beans. Divide butter beans, cherry tomatoes, pre-cooked quinoa, avocado and arugula into bowls. Drizzle with dressing and toss to combine.