In a medium saucepan, combine 1 cup of rinsed quinoa, 2 cups of water or vegetable broth, and a pinch of salt. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes. Remove from heat and let it cool to room temperature.

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of maple syrup (or honey), the juice of half a lemon, 1 teaspoon of sumac, and a little salt to taste. Mix until well combined and emulsified.

In a large mixing bowl, combine the cooled quinoa, 2 cups of shredded red cabbage, 1 cup of grated carrots, 1 cup of chopped parsley, 1 sliced red bell pepper, and 1 can of rinsed red kidney beans. Gently toss together.

Pour the prepared dressing over the salad mixture and gently toss until everything is evenly coated.

Allow the salad to sit for 10-15 minutes at room temperature before serving.