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.