To make this drool worthy salad, take a cup of quinoa and cook it partially with some water, drain excess water and keep it aside.
Next, take a pressure cooker and add 1 cup of kidney beans, chickpea and 2 garlic cloves, 4 black pepper whole and 1 inch ginger along with water. Pressure cook for 3 whistles, drain the water and keep the beans and chickpea in a large bowl.
To the bowl, add in 1 cup of hung curd, 1 teaspoon mixed herbs, 1 teaspoon oregano, 1 chopped red onion, 1 cup quinoa, 1 cup mixed peppers, 4 chopped green chilies, 1 handful coriander, salt, pepper, a dash chili flakes and a handful of sweet corn kernels to add a nice crunch. Mix it together and indulge in the goodness.