Black Bean and Quinoa Salad with Quick Cumin Dressing

A plate of black beans, quinoa, and bell peppers
Number of Servings: 
4 Servings
Recipe Source: 



  • 1 cup dry quinoa, rinsed
  • Dash salt
  • 2 cups vegetable broth or water
  • 12 large cucumber, diced neatly
  • 1 small bell pepper, diced neatly
  • 1 BPA-free can organic black beans
  • 10 to 15 basil leaves, chopped into a chiffonade
  • 14 cup fresh cilantro, chopped


  • 2 Tbsp extra virgin olive oil
  • 14 cup apple cider vinegar
  • 1 Tbsp agave or maple syrup
  • 1 Tbsp dijon mustard
  • 1 tsp cumin
  • Salt and pepper to taste


  1. Rinse quinoa through a sieve till the water runs clear. Transfer it to a small or medium sized pot and add two cups of vegetable broth or water and dash of salt. Bring to a boil, then reduce to a simmer. Cover the pot so that the lid is on, but there’s a small gap where water can escape. Simmer till quinoa has absorbed all of the liquid and is fluffy (about 15 to 20 minutes).
  2. Transfer cooked quinoa to a mixing bowl. Add chopped vegetables, black beans, and herbs.
  3. Whisk dressing ingredients. Add the dressing to the salad, and serve. (If you don’t feel that you need all the dressing, just add as much as you’d like to.)
  4. Salad will keep for three days in the fridge.


Marco Borges

Taste For Life features articles and recipes by some of the best writers in all-natural wellness and nutrition. For more information, contact us.