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Quinoa Navy Bean Salad

Serves 5 | Prep Time 10 minutes | Cook Time 15 minutes

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Quinoa Navy Bean Salad

Ingredients

1 1/2 cups Eden Organic Quinoa, washed and drained

1 1/2 cups organic sweet corn, fresh or frozen

1/2 cup green peas, fresh or frozen

2 1/4 cups water

1/2 cup green bell pepper, diced

1/2 cup roasted red peppers, chopped

1/2 cup red onion, minced

1 cup fresh basil, finely chopped

15 ounces Eden Organic Navy Beans, drained
or cooked Eden Organic Dry Navy Beans

2 cloves garlic, minced

1 1/2 Tbsp Eden Extra Virgin Olive Oil

1/4 cup lemon juice, freshly squeezed

1 Tbsp Eden Ume Plum Vinegar, or to taste

Several Lettuce Leaves

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Directions

Place quinoa, water, corn and peas in a sauce pan. Cover, bring to a boil, reduce flame to low and simmer for 12 to 15 minutes. Remove and place in a large mixing bowl. Toss with a spoon or fork to fluff and cool the quinoa. Add the red onion, basil, roasted pepper and navy beans. Blend the lemon juice, garlic, olive oil and ume plum vinegar in a blender. Pour over the quinoa and vegetables. Mix in thoroughly and serve on a bed of lettuce.

Nutritional Information

Per serving: 394 calories, 9g fat (21% calories from fat), 16g protein, 63g carbohydrate, 12g fiber, 0mg cholesterol, 394mg sodium

Related Recipes

American, Beans, Gluten-Free, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, Main Course, No Sweetener Added, Oils, Quinoa, Salad, Vegan, Vinegars, Wheat-Free, Whole Grain, Whole Grain



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