- STEP 1
Put the rinsed quinoa into a saucepan and cover with plenty of cold water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain, rinse with cold water and drain well.
- STEP 2
Meanwhile, cook the green beans in lightly salted boiling water for 3-4 minutes, until just tender. Drain and rinse with cold water to cool them quickly.
- STEP 3
Rub the cut surfaces of the garlic clove around the inside of a large serving bowl, then discard it (this will give a hint of garlic to the salad). Add the olive oil, lemon juice and cumin. Season with salt and pepper and whisk together.
- STEP 4
Tip the drained quinoa and beans into the serving bowl and add the radish, avocado and salad leaves. Toss together gently, then serve immediately.