Ingredients: 1 cup quinoa, 1 3/4 cup water, 100 g chickpeas (canned), 100 g soy bean, 2-3 tbsp fresh coriander, pepper, 6 cherry tomatoes, salt, 3 tbsp lime juice or raspberry vinegar, 4 tbsp oil
Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, with salt and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
Once done, stir in the chickpeas, beans, tomatoes, flavor with coriander. Then mix lime juice and olive oil together. Season with salt, and pepper. Pour over quinoa and vegetable mixture. To serve sprinkle quinoa salad with chopped fresh parsley.