Cook quinoa according to package directions.

Meanwhile, trim and cut green beans, and steam until slightly tender.

While quinoa and beans are cooking, prep your veggies. Dice Persian cucumbers, roasted red pepper, cherry tomatoes, and mint, and place in a large bowl.

Add arugula and almonds to the mixture.

Once quinoa is done cooking, allow it to cool slightly, then pour it into the large bowl. Add green beans when they're done cooking as well.

In a small bowl, whisk together lemon juice, olive oil and red wine vinegar. Pour onto the salad.

Add salt and oregano, mix together well, and enjoy!