Cold Quinoa Bean Salad

Cold Quinoa Bean Salad
Course: Salads

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for the salad:

1 cup quinoa
9 ounces runner beans - (cut off tops and tails, then cut in narrow diagonal strips)
10 1/2 ounces cherry tomatoes - (wash tomatoes and cut in quarters)
7 ounces feta cheese
One handful pumpkin seeds - (toast in a dry skillet for a minute or so to prepare)
black olives to taste - roughly chopped

for the dressing:

juice from one medium-sized lemon
1 1/2 tbsp balsamic or red wine vinegar
2 tbsp olive oil
salt - to taste
black pepper - to taste

Toast quinoa in a pan over medium-low heat until quinoa just starts to change color.
Stir in three cups hot water and a pinch of salt.
Allow to simmer for about 12 minutes, until quinoa is almost tender and white tails start to appear.
Add beans, then cover pan and allow to steam for two minutes. Water in the pan should be completely absorbed and the quinoa grains light and fluffy. Remove from heat and allow to cool.

To make the dressing, mix lemon juice, oil, and balsamic or red wine vinegar together. Add black pepper and salt as needed. Set aside.

Finally, add olives, tomatoes, and most of the pumpkin seeds to the quinoa and beans.
Drizzle dressing over this mixture and crumble in the feta cheese.
Top with remaining pumpkin seeds and serve immediately.

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