Summer Quinoa Salad

Serves 4, Vegetarian/Vegan/Gluten-Free

INGREDIENTS

1 1/2 cups quinoa

1/2 teaspoon Ziggy Marley’s Coco’Mon Coconut Oil, or coconut oil of your choosing

1 teaspoon extra-virgin olive oil

3 cups low-sodium vegetable stock

Salt, to taste

1/2 teaspoon fresh pepper, ground

5 Persian cucumbers, chopped

1 large tomato, seeded, cored, and diced

1/2 teaspoon smoked paprika

1/2 onion, chopped

1 1/2 cups black beans, cooked and rinsed (if canned)

1 bunch fresh parsley, chopped

PREPARATION

Combine quinoa with coconut oil, olive oil, and stock in a saucepan. Add salt and pepper to taste.

Cook for approximately 12 minutes over medium heat, covered.

After quinoa is cooked, remove from heat, fluff with a fork, and let cool.

Add remaining ingredients and dress with cider vinaigrette.

 

APPLE CIDER VINAIGRETTE

1/4 cup apple cider vinegar, like Bragg Apple Cider Vinegar

1/2 cup olive oil

Salt and pepper, fresh and to taste

1/2 teaspoon raw agave sweetener

 

PREPARATION

Whisk together and serve.