Chopped Greek Salads

Drain and rinse the cannellini beans. Add the quinoa to a medium bowl and microwave for 1 minute. Dice the cucumber. Peel and mince the shallot. Pick the mint leaves from the stems and roughly chop. Halve the lemon. Drain the roasted red peppers.

Add the cannellini beans, diced cucumber, minced shallot, mint leaves, lemon juice, roasted red peppers, 1 tbsp olive oil, and a pinch of salt and pepper to the cooked quinoa and toss to combine. Divide the chopped Greek salad between serving bowls.