Or even mixing several beans. The options are endless and can be customized to your likes and dietary needs. That’s the joy of food!
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water. ***For a softer bean, boil them for a few minutes before adding to salad.
In a large serving bowl, combine the beans, cucumber, tomatoes, bell peppers, onions, olives, radishes, chopped parsley, and optional ingredients.
In a small bowl, combine the olive oil, lemon juice, minced garlic and dried mint. Whisk until blended, then set aside.
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top.
Refrigerate salad for about an hour before serving.
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