Rinse the quinoa thoroughly under running water to remove any bitterness. Drain well.

In a saucepan, add the rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover and simmer for about 12–15 minutes until quinoa is cooked and water is absorbed. Fluff with a fork and set aside to cool.

If using dried beans, ensure they are soaked and boiled until soft; if using canned/ready beans, drain and rinse before use.

Wash and chop cucumber, tomato, capsicum, red onion and coriander. Keep them ready.

In a large mixing bowl, combine the cooked quinoa, mixed beans, chopped vegetables and coriander.

In a small bowl, whisk together olive oil, lemon juice, cumin powder, salt and black pepper to make a simple Indian-style dressing.

Pour the dressing over the quinoa-bean-veggie mixture and toss gently till everything is well coated.

Taste and adjust salt or lemon juice if needed. Serve the salad fresh or chilled.