Thoroughly rinse the quinoa under cold running water.
In a medium-sized saucepan over medium-low heat, add quinoa, water, and 1/2 tsp salt.
Cover and bring to a boil; Once the quinoa starts to bubble reduce the heat to low and let it simmer for 15 minutes or until cooked through.
Meanwhile, chop the veggies and set aside in a large bowl together with the rinsed beans.
Once the quinoa has finished cooking, remove from the heat, and fluff with a fork.
Let it sit at room temperature for about 10 minutes to cool, add it to the bowl with the veggies.
Next whisk lemon juice, olive oil, salt, and pepper to a mixing bowl. Pour the dressing and give a good stir until all the ingredients are well combined.
Refrigerate for an hour before servings, to allow all the flavors to meld.
Notes
Substitutes:
Cucumber is optional. If you don't have any you may skip.
Lime can be used in place of lemon
Avocado Oil in place of Olive oil
Minced cauliflower in place of quinoa for a low-carb option.
Storage:Place leftovers in a container and store them in the fridge for up to 5 days. Serve cold when ready to eat. Do not freeze.Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.