In a bowl, mix together the extra virgin olive oil, honey, white wine vinegar, lime juice, salt, garlic powder, and dried basil. Whisk until everything is combined. Set aside.
Take a large saucepan over medium heat and sauté the quinoa in the 2 tablespoons of butter. Sauté for 3-5 minutes.
Add the 3 ¼ cups of water to the saucepan and let boil with the quinoa for 20 minutes or until quinoa is completely softened and cooked.
Set aside quinoa in the refrigerator to cool.
Once the quinoa has completely cooled, place it in a bowl with the chickpeas, black beans, avocado, grape tomatoes, cucumber, carrot, red onion, and parsley.
Mix together and then add in the dressing.
Toss the salad again to make sure the dressing is evenly coated and then plate and serve.