Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Vegan Quinoa Salad with Beans
Healthy quinoa salad with white beans and fresh vegetables

Vegan quinoa & bean salad

Author: Flavelo
Recipes Vegetarian & Vegan Salads
A textbook example of the 'power bowl' concept: complete protein from quinoa and beans, fibre from vegetables, and healthy fats from olive oil. This isn't a salad that leaves you hungry half an hour later. The freshness of the lemon dressing ties the flavours together.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sieve
  • Large mixing bowl
  • Small jar (for shaking dressing)

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Rinse the quinoa with hot water, then cook in salted water (approx. 15 minutes). Allow to cool completely.

Tip: If mixed warm, the spinach will wilt and vegetables lose their crunch.
2 ✓

Rinse the beans thoroughly with cold water.

Tip: This removes the metallic canning taste and excess salt.
3 ✓

Dice the pepper and cucumber into small, even cubes.

Tip: Uniform chopping is not only aesthetic but ensures every forkful has every flavour.
4 ✓

Make the dressing: shake oil, lemon juice, salt, and pepper in a jar until an emulsion forms (whitish, thicker liquid).

Tip: Emulsion coats leaves and grains, rather than running to the bottom.
5 ✓

Mix all ingredients in a large bowl, pour over the dressing.

Tip: Fold in the spinach at the very end gently so it doesn't bruise.
6 ✓

Sprinkle with toasted sesame seeds before serving.

Tip: Seeds add crunch alongside soft beans and quinoa.

Recipe FAQ

How long does it keep?
It stays good in the fridge for 2-3 days, and the flavours meld even better. Ideal for meal prep lunches.
Can I use other beans?
Of course! It's perfect with kidney beans or chickpeas too.

Ingredients

  • 200 g Quinoa
  • 400 g Canned White Beans (drained)
  • 100 g Fresh Baby Spinach
  • 150 g Red Pepper
  • 100 g Cucumber
  • 30 ml Extra Virgin Olive Oil
  • 20 ml Lemon Juice
  • 10 g Fresh Parsley
  • 15 g Sesame Seeds
  • 1 tsp Salt
  • 1 pinch Black Pepper