Summer Quinoa Salad

Name: Summer Quinoa Salad
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

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.

Author:
Publish date:: May 29, 2018

ziggy marleys summer quinoa salad — 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.