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Quinoa Salsa Salad

Serves 10 | Prep Time 10 minutes | Cook Time 20 minutes

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1 cup Eden Quinoa, washed and drained

1 cup Eden Red Quinoa, washed and drained

2 1/2 cups cold water

15 ounces Eden Garbanzo Beans, drained

1 medium cucumber, diced

1 medium yellow summer squash, diced, blanched 1 minute

6 ounces pitted Kalamata olives, sliced in half
or pitted black olives


1 cup Eden Diced Tomatoes, do not drain
or any Eden Diced Tomatoes

2 medium organic tomatoes, diced

1 1/2 Tbsp finely minced jalapeno pepper
or several dashes of hot sauce

2 cloves finely minced garlic

1 cup finely chopped red onion

1/2 cup orange juice

1 tsp ground cumin

1/4 tsp ground coriander
or dried cilantro flakes

1/8 tsp freshly ground black pepper

3 Tbsp Eden Red Wine Vinegar

1 Tbsp Eden Ume Plum Vinegar, or to taste

1/2 cup fresh parsley, finely chopped


Place the quinoa and water in a medium saucepan, cover and bring to a boil. Reduce the flame and simmer for 20 minutes. Remove from the pan and place in a large mixing bowl. Fluff to cool. When cool add the cucumber, summer squash, olives and garbanzo beans.

To prepare the salsa, mix all the ingredients together. Pour the salsa over the quinoa and vegetables. Toss to mix thoroughly. Serve room temperature or chilled.

Nutritional Information

Per serving: 232 calories, 5g fat (21% calories from fat), 9g protein, 36g carbohydrate, 13g fiber, 0mg cholesterol, 28mg sodium

Related Recipes

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

©2016 Eden Foods, Inc.