Night before or in the morning rinse off the quinoa, place in bowl, add water so it is at least an 1 inch above the quinoa & let soak overnight.  Soak for 6-24 hours so the grain can activate and sprout making the nutrients more bioavailable & easier to digest.  (Or if in a time crunch- rinse & cook)

After soaking a medium saucepan of heavily salted water to a boil over medium-high heat. Add the quinoa and cook about 15 minutes.

Meanwhile, make the dressing: Place the dill, oil, lemon juice, and shallots in a large bowl, season with salt and pepper, and whisk to combine; set aside.

Combine the quinoa, beans, cucumber, salt, and smoked salmon add the dressing and combine again.

Taste and season with sea salt and pepper as needed.

Fall and Winter Option:

Instead of cool cucumbers saute some zucchini or yellow squash or carrots.  If eating leftovers, reheat before eating.

Optional Add-Ons:

Add additional veggies of your choice.

Refrigerate up to 3 days.