Bring medium sized pot of water to a boil, add a 1/2 teaspoon of salt. Add rinsed quinoa to boiling water and cook at a simmer for 10 minutes, stirring occasionally. Add green beans to quinoa and continue cooking for 6 minutes. Drain quinoa and beans, shake off excess water and place in a medium sized mixing bowl. Heat a skillet over medium heat, add 1 tablespoon coconut oil, onions and yellow squash. Saute for 5-6 minutes until onions and yellow squash have softened. Add sauteed vegetables to bowl with quinoa. Add tomato and any juices, olive oil, lemon juice, salt, basil and parsley, stir to combine. Taste and adjust seasonings as needed.

If you are serving salad in a tomato, prepare tomato, by slicing off top of tomato. Scoop out some of the insides with a small spoon- (chop up the insides and add them to your salad). Fill scooped out tomato with quinoa salad. Enjoy!