Easy quinoa salad with red beans and cabbage

quinoa salad recipe with black beans and cabbage

A wonderful salad with high satiation effect


  • 1 cup quinoa, uncooked (you can use white quinoa or a blend of white, red & black grains)
  • 2 cups water
  • 1 can red beans, drained and rinsed (you can also use black beans)
  • 2 medium onions, chopped
  • 1 red bell pepper, finely chopped
  • 1/2 head of cabbage, finely chopped
  • Dressing
  • 3 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 2 teaspoons garlic, minced
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper


  1. Cook quinoa in 2 cups of water according to package instructions, (usually about 15 minutes). Fluff with a fork and allow to cool.
  2. In a large bowl, combine grains, red beans, red pepper, cabbage, and onion.
  3. Mix all dressing ingredients (lemon juice, olive oil, garlic, sea salt, and pepper) until well blended and pour over the salad, tossing to blend.
  4. Serve it immediately or allow it to sit in your fridge for an hour to develop taste.


  • Tipp: Serve on lettuce leaves or stuff into whole wheat pita bread.
  • If you don’t have quinoa you may want to replace it with millet.