Serves 2 comfortably, or up to 4 people as a side.
Store leftover salad in an airtight container in the fridge.
You can use canned beans (rinsed under water) and frozen peas (cooked until tender).
Red quinoa gives this salad a lovely color, but use regular white quinoa (which needs about 2 minutes less cooking) if that is what you have on hand. They taste the same.
Adapted from Plenty More by Yotam Ottolenghi.