Start by rinsing the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
While the quinoa is cooking, chop your vegetables. Cut the cauliflower into small florets and finely chop the celery.
In a small bowl, combine olive oil, curry powder, kosher salt, cumin, and ground ginger. Whisk until smooth and well combined.
In a large mixing bowl, add the cooked quinoa, chopped celery, cauliflower, and the can of 4 Bean Salad (drained and rinsed). Drizzle the dressing over the salad and toss everything together until well coated.
For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving.
