Cook quinoa according to packaged instructions.
Let cool to room temperature.
While cooling, halve a pint of cherry tomatoes.
Clean and blanche a pound of green beans (immediately place in ice water when pulled)
In separate bowl, squeeze a juice of one large lemon and add salt and pepper to taste. Drizzle in olive oil until emulsified.
Add tomatoes, green beans (rough chopped), lemon juice mixture to quinoa and mix.
Asparagus also makes for a good substitute in place of green beans.