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Easy Black Bean and Quinoa Salad with Quick Cumin Dressing (gluten free, soy free)

Servings: 4 servings


  • For the Salad:
  • 1 cup dry quinoa rinsed
  • Dash salt
  • 1 cup diced cucumber
  • 1 cup diced red bell pepper
  • 1 can cooked black beans drained and rinsed
  • 10-15 basil leaves chopped into a chiffonade
  • 1/4 cup fresh cilantro chopped
  • For the vinaigrette:
  • 2 tbsp extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tbsp maple syrup or agave
  • 2 teaspoons dijon mustard
  • 1 tsp ground cumin
  • 1/4 teaspoon salt
  • Dash black pepper
  • 1 shallot minced (optional)


  • Rinse the quinoa through a fine sieve. Place it in a medium sized bowl with 2 cups water. Bring to a boil and reduce to a simmer. Simmer the quinoa for 15 minutes. Turn off the heat, fluff it with a fork, and let it sit for 30 minutes, or until room temperature.
  • Add chopped vegetables, black beans, and herbs to the quinoa.
  • Whisk dressing ingredients together. Add to the salad, toss, and serve. Leftovers will keep in an airtight container in the fridge for up to three days.