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Colorful Quinoa Medley
Serves 8 |
Prep Time 15 minutes |
Cook Time 20 minutes
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 Info
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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