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quinoa salad pegan

Quinoa pegan salad bowl

Prep Time 10 mins
Cook Time 15 mins
Total Time 35 mins
Course Soups and salad
Cuisine diabetic friendly, Fusion, gluten free, International, One pot, Summer, Vegan, Vegetarian
Servings 4 people
Calories 269 kcal


For the salad

  • 1 cup Spinach baby leaves, packed
  • 1/2 medium cucumber
  • 1/4 cup Onion chopped
  • 1/2 cup Cabbage purple/red, shredded
  • 1/2 cup black bean cooked and drained
  • 1 cup quinoa cooked

for the dressing

  • 1 tsp miso paste ( gluten free)
  • 3 tsp Lemon juice
  • black pepper powder to taste


  • wash and cook quinoa to get 1 cup of cooked quinoa
  • Fluff and set it aside to cool.
  • Collect the ingredients for the salad, wash and drain all.
  • Chop the onions, cucumbers and shred the cabbage.
  • Add these to the salad bowl arranging them on the different sides of the bowl.
  • Drain and add the black beans to the bowl.
  • Add the now cooled quinoa.
  • Whisk the miso, the lemon juice, the salt and pepper together to form the dressing.
  • Pour the dressing over the salad, toss if desired and enjoy.


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.


Sodium: 180mgSugar: 2gFiber: 7gPotassium: 267mgCalories: 269kcalMonounsaturated Fat: 0.01gPolyunsaturated Fat: 0.1gSaturated Fat: 0.04gFat: 4gProtein: 11gCarbohydrates: 50g
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