- In a saucepan, cook the quinoa in plenty of salted boiling water for about 15 minutes, or until the grains are al dente. Rinse under cold water and drain well. Set aside.
- Cook the green beans in salted boiling water. Cool under cold running water, drain and set aside.
- Mix all the ingredients in a bowl. Season with salt and pepper.
Ideally, refrigerate the salad for one hour before serving and serve with meat or grilled fish.