Parsley, Lemon and Cannellini Bean Salad

Recipe from Plenty More, by Yotam Ottolenghi


2/3 cup quinoa or red quinoa
2/3 cup flat leaf parsley leaves, finely shredded
2/3 cup mint leaves, finely shredded
3 or 5 green onions, green and white parts only, thinly sliced (I leave these out because I never have them around, or use a bit of regular onion)
1 1/3 cup cooked cannellini beans, drained
1/2 large lemon, skin and seeds removed, flesh finely chopped
1/2 teaspoon allspice
1/4 cup olive oil
salt and pepper


Bring a saucepan of water to a boil.  Add the quinoa and simmer for 11 minutes.  Drain and run under cold water.  Set aside to dry completely.  Transfer the quinoa to a large bowl.  Add the parsley, mint, onion, beans, lemon, allspice olive oil, 3/4 teaspoon salt and some black pepper. Stir together and serve.