Summer Quinoa Salad Recipe

This Summer Quinoa Salad Recipe is a colourful and nourishing dish featuring fluffy quinoa, crisp cucumbers, juicy tomatoes, black beans, fresh parsley, and a bright apple cider vinaigrette. Featured on Cook the Books Season 3: Celebrity Edition, hosted by Shahir Massoud, this recipe from Ziggy Marley and Family Cookbook delivers wholesome ingredients, refreshing flavours, and satisfying texture, making it an ideal side dish or light meal for warm-weather dining.

The Inspiration

Fresh, vibrant ingredients are at the heart of many healthy family meals, and this Summer Quinoa Salad celebrates exactly that philosophy. Combining colourful vegetables, protein-rich black beans, fluffy quinoa, and a simple homemade vinaigrette, this recipe embraces wholesome cooking that is both nourishing and full of flavour.

Featured on Cook the Books Season 3: Celebrity Edition, hosted by Shahir Massoud, this recipe is inspired by Ziggy Marley and Family Cookbook, a cookbook that reflects the Marley family’s commitment to fresh, plant-forward meals inspired by Caribbean living.

Cooking the quinoa with both coconut oil and olive oil adds subtle richness while vegetable stock infuses every grain with savoury flavour. Whether you’re planning a backyard barbecue, packing lunches for the week, serving a picnic, or looking for a healthy side dish, this salad is also a refreshing addition to any table.

Ingredients

For the Summer Quinoa Salad

½ cup quinoa
½ 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
½ teaspoon fresh pepper, ground
5 Persian cucumbers, chopped
1 large tomato, seeded, cored, and diced
2 teaspoon smoked paprika
½ onion, chopped
1 ½ cups black beans, cooked and rinsed (if canned)
1 bunch fresh parsley, chopped

For the Apple Cider Vinaigrette

¼ cup apple cider vinegar, like Bragg Apple Cider Vinegar
½ cup olive oil
Salt and pepper, fresh and to taste
½ teaspoon raw agave sweetener

Make the Salad

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.

Make the Cider Vinaigrette

Whisk together and serve.

Serving Suggestions

This Summer Quinoa Salad Recipe is incredibly versatile and pairs beautifully with a wide variety of meals. Serve it alongside grilled fish, roasted chicken, jerk shrimp, barbecue vegetables, or grilled tofu for a complete and balanced lunch or dinner. Its refreshing flavours also make it an excellent accompaniment to burgers, sandwiches, wraps, or Mediterranean-inspired dishes during summer cookouts and outdoor entertaining.

Because the salad is served cold, it is perfect for meal prep, picnics, potlucks, and packed lunches. It can be prepared several hours in advance, allowing the vinaigrette to soak into the quinoa while the vegetables remain crisp and vibrant.

For additional freshness, garnish each serving with extra chopped parsley, sliced avocado, toasted pumpkin seeds, or a squeeze of fresh lemon just before serving. Pair it with sparkling water infused with citrus, fresh iced tea, or homemade lemonade for a light and refreshing summer meal.

Final Thoughts

This Summer Quinoa Salad Recipe is a colourful celebration of wholesome ingredients, fresh vegetables, and vibrant flavours. Featured on Cook the Books Season 3: Celebrity Edition, hosted by Shahir Massoud, and inspired by Ziggy Marley and Family Cookbook, this salad showcases how simple pantry staples and seasonal produce can come together to create a healthy, satisfying dish.

Find more recipes from Cook the Books here!