1 1/2 cups dry quinoa
4 boneless, skinless chicken breasts (about 2 pounds), each sliced horizontally into 2 4-ounce cutlets
Juice of 1 lemon
2 teaspoons kosher salt
2 tablespoons ground cumin
5 tablespoons olive oil
1/2 small red onion, minced
2 cloves garlic, minced
1/4 teaspoon ground cayenne pepper
2 cans (15 ounces each) low-sodium pinto beans, rinsed and drained
1 teaspoon balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
4 radishes, sliced