Quinoa pegan salad bowl
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15minutes 10minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15minutes 10minutes
Ingredients
For the salad
for the dressing
Instructions
  1. wash and cook quinoa to get 1 cup of cooked quinoa
  2. Fluff and set it aside to cool.
  3. Collect the ingredients for the salad, wash and drain all.
  4. Chop the onions, cucumbers and shred the cabbage.
  5. Add these to the salad bowl arranging them on the different sides of the bowl.
  6. Drain and add the black beans to the bowl.
  7. Add the now cooled quinoa.
  8. Whisk the miso, the lemon juice, the salt and pepper together to form the dressing.
  9. Pour the dressing over the salad, toss if desired and enjoy.
Recipe Notes

To cook black beans, soak overnight and pressure cook for 4 whistles. Allow the steam to escape naturally and drain the liquid off to get the cooked beans. The cooking liquid is perfect for kneading dough or for use in the place of stock.