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Colorful Quinoa Medley

Serves 8 | Prep Time 15 minutes | Cook Time 20 minutes

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Ingredients

2 cups Eden Organic Quinoa, washed and drained

2 1/4 cups water

1 medium organic tomato, diced

1 medium cucumber, peeled if waxed, seeded and chopped

1 cup scallions, sliced

3 cloves garlic, minced

3/4 cup fresh parsley, minced

3/4 cup pine nuts, lightly pan toasted

1/2 cup pitted black olives, sliced thin

1/2 cup roasted red peppers, drained and diced

Dressing

2 Tbsp Eden Extra Virgin Olive Oil

1 1/4 Tbsp Eden Ume Plum Vinegar, or to taste

2 tsp lime juice, freshly squeezed

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Directions

Bring the water to a boil in a medium saucepan. Add the quinoa, cover and bring to a boil again. Reduce the flame and simmer for 12 minutes. Turn off flame and let sit for 5 minutes. Place quinoa in a large mixing bowl and fluff with a fork to cool. Add the tomatoes, cucumber, scallions, garlic, parsley, pine nuts, olives and red peppers. In a small bowl, mix the dressing ingredients together. Pour the dressing over the salad and toss to mix thoroughly. Serve room temperature or chilled.

Nutritional Information

Per serving: 296 calories, 14g fat (40% calories from fat), 11g protein, 35g carbohydrate, 13g fiber, 0mg cholesterol, 375mg sodium

Related Recipes

Gluten-Free, Good/High Fiber, Good/High Protein, Main Course, Mexican/Spanish, No Sweetener Added, Oils, Quinoa, Salad, Tomatoes, Vegan, Vinegars, Wheat-Free, Whole Grain



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