Parsley, Lemon and Cannellini Bean Salad - Full Belly Farm

Ingredients

• 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