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If you don’t already have cooked quinoa, prepare it at this time. In a small saucepan, combine ½ cup dry quinoa and 1 cup water (½ cup dry quinoa yields ~1 ½ cups cooked // adjust amount if altering default number of servings). Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer, cover, and continue cooking for ~12-15 minutes until the water is absorbed and the quinoa is fluffy and has expanded. Remove from the heat, stir, and set aside (covered) while you make the salad. The quinoa will get even fluffier as it sits!
Meanwhile, to a medium mixing bowl, add drained and rinsed white beans, parsley, lemon juice, olive oil, onion, garlic, salt (starting with the lesser amount), black pepper, and red pepper flakes. Stir to combine and let sit for 15-20 minutes to allow the white beans to marinate and soak up the flavors.
Add the cooked quinoa to the marinated white beans and stir to combine. Taste and adjust as needed, adding more lemon juice for brightness, parsley for herbiness, or salt to taste. We added a little more of each.
Leftover salad keeps well in the refrigerator for up to 2-3 days. Serve chilled or at room temperature. Not freezer friendly.