Combine the rinsed 1 cup quinoa rinsed in a fine-mesh colander and 2 cups of 2 cups water for cooking quinoa in a medium Saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 13–15 minutes until the 2 cups water for cooking quinoa is absorbed and the 1 cup quinoa rinsed in a fine-mesh colander tails have unfurled. Remove from heat, fluff with a fork, and spread onto a large Baking Sheet to cool to room temperature, about 10 minutes.

Sort beans and discard any shriveled ones, stones, or debris. Rinse thoroughly in a Colander under cold running water. No soaking needed — pressure cooking works straight from dry. Use roughly 1 lb dried beans to 3–4 cups water or broth. Have aromatics and salt ready; salt can go in at the start.

Add rinsed beans, measured liquid, salt, and aromatics to the inner Pot. Submerge beans fully. Lock the lid and set the steam release valve to Sealing. Select Pressure Cook (or Manual) on High Pressure. Cook times by bean type: black beans ~25 min; larger beans like white kidney or red beans ~35–40 min. When unsure, start low and check after release. Allow 10–15 min for the pot to come to pressure. When the cycle ends, press Cancel and natural release for 20–30 min — do not open the valve immediately. Pressure is fully released when the float valve drops and the lid unlocks. Short on time? Natural release for at least 10 min, then carefully switch to Venting. Open the lid and bite-test a bean — it should be tender with no hard spots. If still firm, seal and pressure cook on High for an additional 10–20 min, then natural release again. Very old beans or hard water can cause stubbornness.

In a large Mixing Bowl, combine the cooled 1 cup quinoa rinsed in a fine-mesh colander, drained 1 can chickpeas rinsed and drained, diced 1 medium English cucumber seeded and diced, ½ cup red onion finely diced, chopped 1 cup fresh flat-leaf parsley finely chopped, and chopped ¼ cup fresh mint leaves finely chopped. Toss everything together until evenly mixed.