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Quinoa Salad with Asparagus and Fresh Basil

Serves 4 | Prep Time 5 minutes | Cook Time 20 minutes

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Ingredients

2 cup water

1 Tbsp Eden Shoyu Soy Sauce

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

2 Tbsp Eden Extra Virgin Olive Oil

1 pound asparagus, steamed until tender and crisp, cut into 1/2 inch pieces

3 Tbsp lemon juice, freshly squeezed

1/2 cup roasted red peppers, diced

1/2 cup fresh basil, chopped

1/4 cup fresh chives, minced
or sliced green onions

Garnishes

1 small head of radicchio
or leaf lettuce

1 pint organic cherry tomatoes

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Directions

Bring water to a boil in a quart sauce pan. Add shoyu and quinoa. Cover and return to a boil. Reduce the heat and simmer for about 15 minutes, until the quinoa is tender but still crunchy. Place quinoa in a mixing bowl and toss with the olive oil. When the quinoa has cooled to room temperature, mix in the asparagus, lemon juice, red peppers, basil and chives. Add more tamari to taste, if desired. Serve on a bed of radicchio leaves surrounded by cherry tomatoes.

Nutritional Information

Per serving: 355 calories, 12g fat (31% calories from fat), 13g protein, 49g carbohydrate, 18g fiber, 0mg cholesterol, 233mg sodium

Related Recipes

American, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, Main Course, No Sweetener Added, Oils, Quinoa, Salad, Vegan, Whole Grain, Whole Grain



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