Summer Quinoa Salad

This easy, healthy salad will become a quick family favorite. Quinoa is a complete protein, but if you'd like to make this dish even heartier, try adding shrimp.
By Rachael Ray Every Day ,

Photography by Amanda Marsalis

Recipe by Ziggy Marley

Start to Finish: 40 minutes

Servings: 4

Ingredients

  • 3 cups low-sodium vegetable stock

  • 1 1/2 cups quinoa, rinsed

  • 1 1/2 tsp. coconut oil

  • 1/2 cup olive oil

  • 6 tbsp. raw apple cider vinegar (such as Bragg

  • 1/2 tsp. raw agave syrup

  • 5 Persian cucumbers, chopped

  • 1 large tomato, seeded and chopped

  • 1 can (15 oz.) black beans, rinsed

  • 1/2 onion, chopped

  • 1 bunch fresh flat-leaf parsley, leaves and tender stems only, chopped

  • 1/2 tsp. smoked paprika

Preparation

1. In a medium saucepan with a lid, add the stock, quinoa, and coconut oil; season with salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium. Cover; simmer until the quinoa is tender, about 15 minutes. Uncover; fluff with a fork. Transfer to a large bowl. Let cool, tossing occasionally.

2. In a small bowl, whisk the olive oil, vinegar, and agave; season. Drizzle over the quinoa. Add the cucumbers, tomato, black beans, onion, parsley, and paprika; season. Toss to evenly incorporate the ingredients.

Nutrition Information

Join the Conversation