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–+ servings
A white, fluted plate is piled with a colorful salad of quinoa, black beans, and assorted diced vegetables.
5 from 1 vote

Black Bean Quinoa Salad with Cumin Dressing

Author - Gena Hamshaw
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings

Ingredients

For the salad

  • 1 cup dry quinoa (rinsed)
  • 1 cup diced cucumber
  • 1 cup diced red bell pepper
  • 1/4 cup finely chopped red onion
  • 1 1/2 cups cooked black beans (1 can, drained and rinsed)
  • 1/3 cup basil leaves, chopped
  • 1/2 cup cilantro leaves and stems, chopped

For the cumin dressing

  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

Instructions

  • Place the rinsed quinoa in a medium sized pot and add 1 3/4 cups water. Bring to a boil and reduce the heat to low. Simmer the quinoa for 13 minutes. Turn off the heat, fluff the quinoa with a fork, and let it sit for 5 minutes. The quinoa can be prepared up to two days in advance of making the salad and stored in an airtight container in the fridge.
  • Add the chopped vegetables, black beans, and herbs to the quinoa.
  • Whisk the dressing ingredients together. Add the dressing to the quinoa, beans, and vegetables. Toss to combine. Taste the salad and adjust salt and pepper as needed. Serve or store. Leftovers will keep in an airtight container in the fridge for up to four days.