Quinoa Salad with Red Beans, Shiitake Mushrooms, Tomatoes & Toasted Eggplant

For the first time I soaked the quinoa overnight to remove its phytic acid. The following morning it cooked in just a few minutes, and was much fluffier than unsoaked quinoa. After it cooled I tossed the grains with red beans, sauteed shiitake mushrooms, chopped tomatoes, toasted eggplant and cilantro. Then I drizzled a bit of olive oil over the salad just before serving.