In a large bowl, combine the cooked quinoa, kidney beans, tomatoes, cucumber, red onion, cilantro, and parsley.

In a separate small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper.

Pour the dressing over the quinoa mixture and toss to coat.

Let the salad sit for at least 30 minutes before serving to let the flavors meld together.

Enjoy as a side dish or as a complete meal.

This salad is a perfect combination of quinoa and kidney beans, with a burst of flavor from the lemon vinaigrette. It's packed with nutrients, protein, and fiber and can be served as a side dish or as a main course. You can also add some additional protein like chicken, tofu or boiled eggs to make it more filling.