Directions

1. 1
   Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until all the liquid is absorbed.
2. 2
   Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
3. 3
   While the quinoa cooks, whisk together the olive oil, lemon juice, minced garlic, oregano, salt and pepper in a small bowl.
4. 4
   To the bowl of quinoa, add the black beans, cherry tomatoes, bell pepper, olives, red onion, parsley and mint.
5. 5
   Pour the dressing over the bowl and toss well to combine. Taste and adjust seasoning.
6. 6
   Serve immediately at room temperature, or refrigerate for at least 30 minutes to let the flavours develop. Keeps well for up to 4 days in the fridge.