Vegan Quinoa Salad with Beans

Rinse the quinoa thoroughly with plenty of hot water using a colander. Then, place it in a pot, add enough salted water to cover it, and boil for approximately 15 minutes. Drain the cooked quinoa and let it cool completely at room temperature. It is important not to mix hot quinoa into the salad; otherwise, the spinach will wilt and the vegetables will lose their crispness.

Place the canned white beans in a colander and rinse thoroughly with cold water until the foam disappears. This process will remove the taste of the canning liquid and excess salt.

Cut the California pepper and the cucumber in half, remove the seeds, and then dice them into small, equal-sized cubes. Uniform dicing ensures that all flavors are balanced in every bite.

For the dressing, add extra virgin olive oil, lemon juice, salt, and black pepper to a small jar. Close the lid of the jar tightly and shake quickly until the oil and acid completely combine to form a whitish, thick emulsion.

Transfer the cooled quinoa, rinsed beans, diced peppers and cucumbers, and finely chopped fresh parsley into a wide and deep mixing bowl. Drizzle the prepared dressing over them and mix gently.

Add the fresh baby spinach last and mix lightly, taking care not to crush them.

Transfer the salad to a serving plate. Sprinkle with sesame seeds and serve immediately.