Pinto Bean Salad with Dried Tomatoes and Quinoa

Rinse the quinoa thoroughly with hot water. Place in a small pot and add 200 ml of water. Once the water boils, reduce the heat and simmer for about 15 minutes with the lid closed. Then remove from the heat and let it swell for another 15 minutes.

Rinse the pinto beans in a sieve and drain. Cut the dried tomatoes into small pieces. Slice the radishes and red onion into thin slices. Wash the arugula and shake dry.

Combine all prepared ingredients and the cooled quinoa in a large bowl. Whisk together Dijon mustard and olive oil to make a dressing and pour over the salad. Season with salt and freshly ground black pepper, gently mix, and serve.