3 cups cooked brown rice , cooled 1 cup cooked quinoa , cooled 7.5 ounces canned black beans (½ of a 15-ounce can), rinsed and drained 2 medium poblano peppers , seeded and minced (the market was out of these so I had to sub 1/3 cup fresh anaheim chilie, seeded and minced) 1 cup grape tomatoes , quartered ½ cup finely diced red onion ½ cup chopped fresh cilantro 2 medium garlic cloves, minced 4 tablespoons fresh lemon juice 2 tablespoons olive oil 1 teaspoon salt 1 ripe avocado , peeled, seeded and chopped