-1 cup quinoa (1/3 cup dry quinoa + 2/3 cup water)

-1 cup diced cucumber

-1 cup diced tomatoes (cherry / grape tomatoes preferably)

-1/2 cup cooked mung beans (1/4 cup dry mung beans soaked at least overnight, preferably longer so that it's not crunchy. Texture will soften either way after soaking in the dressing for a day or two in the fridge)

-1 cup chopped kale or parsley

-1/4 cup diced red onion

-1/2 cup diced bell pepper

-1/4 cup lemon juice

-2 tbsp red wine vinegar

-1/4 cup olive oil

-salt and pepper to taste, around 1/2 tsp salt and 1/4 tsp pepper

1. Rinse then soak the mung beans: 1/4 cup dry mung beans soaked at least overnight, preferably longer so that it's not crunchy. Texture will soften either way after soaking in the dressing for a day or two in the fridge.

2. Cook quinoa.

3. Combine everything together and mix well. As the salad sits in the fridge, it will infuse with all of the flavors and become better by the day, enjoy!