Chef Joshna shares this very versatile recipe that can easily be adapted to what you've got on hand and what is seasonally available.
2 cups quinoa
4 ½ cups water
¾ tsp salt plus more for boiling water
3 tbsp extra-virgin olive oil
1 ½ tbsp fresh lemon juice
1 19oz can black beans, drained and rinsed well
1 red pepper, seeded and finely diced
½ cup feta cheese, chopped into a small dice
2 scallions, very finely chopped
½ cup fresh parsley, chopped
1. Bring a large pot of salted water to boil. Add rinsed quinoa and cook, stirring occasionally for 8-10 minutes, or until grains have expanded and tails have popped out. Drain through a fine mesh sieve under running water, then allow to sit for 5 minutes.
2. Spread cooked quinoa out onto a paper towel-lined sheet pan to dry for 20 minutes. Transfer to a bowl. Season with salt, olive oil, lemon juice, scallion and parsley and mix well. Add black beans, peppers and feta and toss gently to combine. Taste and adjust seasoning as necessary.