Recipe by Ziggy Marley
Start to Finish: 40 minutes
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
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.