Mediterranean Quinoa Salad with Red Beans and Feta

INGREDIENTS

3/4 cup

quinoa (or about 2 1/2 cups cooked quinoa)

1 can

(540ml/19 oz) red beans, drained and rinsed

1/2

English cucumber, chopped

red bell pepper, cored and julienned

radishes, chopped

1/4

red onion, thinly sliced

1 cup

cherry tomatoes cut in half

3/4 cup

chopped fresh parsley, loosely packed

1 cup

crumbled feta cheese

juice of 1/2 lemon

3 tbsp

olive oil