Quinoa Vegetable Salad

Servings: 12 
Yield: 5 cups

Prep Time: 20 min, Cook Time: 25 min, Ready In: 1 hr, 30 min

Ingredients:
  • 1 teaspoon coconut oil
  • 1 tablespoon minced garlic
  • 1/4 cup diced (yellow or purple) onion
  • 2 1/2 cups water
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 2 cups quinoa
  • 3/4 cup chopped kale
  • 3/4 cup chopped spinach
  • 1/2 cup diced cucumber
  • 1/2 cup diced zuchinni
  • 1/4 cup diced red onion
  • 1 1/2 tablespoons chopped fresh cilantro or parsley
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons Eden Organic Apple Cider Vinegar

Directions:
  1. Heat the coconut oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
  2. Stir the veggies and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and Apple Cider vinegar over the salad; gently stir until evenly mixed.