Mediterranean Three Bean Quinoa Salad for 6 Servings

Instructions:

1. Toast the quinoa. Place 1 cup (185g) of rinsed quinoa into a medium saucepan over medium heat for 2 minutes until it smells nutty and begins to pop. Note: This step removes the raw, bitter taste from the grain's exterior.
2. Simmer the grains. Pour in 2 cups (475ml) vegetable broth and 0.5 tsp sea salt. Bring to a boil, then immediately drop the heat to low, cover, and simmer for 15 minutes until all liquid is absorbed.
3. Steam and fluff. Take the pan off the heat but keep the lid on. Place a clean kitchen towel over the pot under the lid and let it sit for 5 minutes. Fluff with a fork until the grains are light and airy.
4. Macerate the onions. While the quinoa cooks, combine 0.5 cup minced red onion with 3 tbsp red wine vinegar and the juice of 1 lemon in a small bowl. Let sit for 10 minutes until the onion turns bright pink.
5. Finish the vinaigrette. Whisk 0.33 cup olive oil, 2 cloves grated garlic, 1 tsp dried oregano, and 0.5 tsp black pepper into the onion mixture. Note: Letting the spices sit in the oil/acid mix helps their flavors bloom.
6. Prep the vegetables. Dice the English cucumber, halve the cherry tomatoes, and dice the red bell pepper into uniform pieces. Note: Keeping the sizes similar ensures a balanced bite every time.
7. Rinse the beans. Drain and rinse the chickpeas, kidney beans, and cannellini beans under cold water until the water runs clear and no foam remains.
8. Combine ingredients. In your largest bowl, toss the fluffed quinoa, the three types of beans, cucumber, tomatoes, bell pepper, olives, and fresh herbs together.
9. Dress the salad. Pour the onion vinaigrette over the top and toss thoroughly until every grain and bean is glistening.
10. Chill and develop. For the absolute best flavor, refrigerate for at least 30 minutes before serving. Note: This allows the quinoa to soak up the excess dressing like a sponge.