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Quinoa and Black Bean Salad with Cucumber

Preparation Time
20 minutes

Cooking Time
15 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 250g quinoa
  • 1 litre water
  • 1 tsp. Lucy Bee Coconut Oil
  • 1 red pepper
  • 1/4 cucumber
  • 380g black beans, drained
  • 60ml extra virgin olive oil
  • 1 tsp. ground cumin
  • 1 garlic clove, crushed
  • Juice of half a lemon
  • Cherry tomatoes. quartered
  • 1 handful coriander, chopped


  1. Add the quinoa, water and Lucy Bee Coconut Oil to a saucepan and cook for 15 minutes until the water is absorbed and the quinoa cooked.
  2. Whilst that is cooking, drain the black beans and chop up the pepper and cucumber into small pieces.
  3. In a separate bowl, mix together the olive oil, ground cumin, garlic and lemon for the dressing
  4. Once the quinoa is cooked, mix in a large bowl with the chopped pepper, cucumber and the black beans.
  5. Top with cherry tomatoes.
  6. Drizzle the dressing over the salad and garish with chopped coriander.

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