Butter Bean Salad with Sun-Dried Tomatoes and Quinoa

Rinse the quinoa with hot water, place it in a saucepan, and pour in 200 ml of water. Once the water starts to bubble, reduce the heat and cook for 15 minutes with the lid on. Then remove from heat and let stand for 15 minutes.

Rinse the beans. Cut the tomatoes into smaller pieces, and the radishes and onion into slices. Wash the arugula. Place everything, including the cooled quinoa, into a bowl and pour over the dressing made from mustard and oil. Lightly salt and add freshly ground pepper. Mix and serve.