Summertime Vegan Quinoa Salad
2 cups quinoa
2 1/2 cups veggie or chicken stock, homemade or store bought low-sodium
4 scallions, light and white green part only, thinly sliced
1/4 cup shelled edamame
1 small diced and sautéed onion
3/4 cup chopped dried apricots (can use golden raisins or dried cherries)
2 tablespoons rice vinegar
1/2 cup fresh orange juice
1 teaspoon grated orange zest
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cumin
1/2 cup chopped flat-leaf parsley
Freshly ground black pepper
Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the veggie or chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
Place the cooled quinoa in a large bowl. Add the sautéed onion, scallions, apricots, rice vinegar, orange juice and zest, olive oil, cumin, and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.