Butter Bean Salad with Sun-Dried Tomatoes and Quinoa

Rinse the quinoa thoroughly with hot water, then place it in a pot and pour in 200 ml of water. Once the water starts to boil, reduce the heat and cook covered for 15 minutes. Then remove from heat and let it stand for another 15 minutes for the grains to soften completely.

Rinse the butter beans thoroughly in a colander. Cut the sun-dried tomatoes into smaller pieces and the radishes into thin slices. Wash and drain the arugula. In a large bowl, combine the cooled quinoa, beans, tomatoes, radishes, and arugula. Drizzle with the dressing made from mustard and olive oil, season with salt and freshly ground black pepper, then gently toss together. When serving, you can drizzle with a little more olive oil.