Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes
Quinoa Salpicon (Spicy Quinoa Salad)


  • 14 1/2 ounces Eden Diced Tomatoes w/Green Chilies, drained, reserve liquid
  • 2 cups water, including drained tomato cooking liquid
  • 1/2 tsp Eden Sea Salt
  • 1 clove garlic, minced
  • 1 1/2 cups any Eden Quinoa, rinsed and drained
  • 1 small cucumber, seeded and diced, peeled if waxed
  • 1 medium avocado, pit removed, peeled and diced
  • 1/2 cup fresh cilantro, minced
    fresh parsley
  • 1/3 cup red onion, minced
  • 1 small jalapeno pepper, seeded and minced, optional
  • 1 Tbsp Eden Extra Virgin Olive Oil
  • 1/3 cup lime juice, freshly squeezed


Drain the tomatoes, place the tomato liquid in a measuring cup and add enough cold water to equal 2 cups. Bring the tomato/water mixture, sea salt and garlic to a boil. Stir in the quinoa and return to a boil. Cover and simmer for 15 to 20 minutes until the quinoa is tender. Turn off the flame and let sit, covered, for 5 minutes. Transfer to a large serving bowl and fluff up.

Gently toss in the remaining ingredients, including the diced tomatoes, using enough lime juice to give the salad a pleasant flavor.

Nutritional Information

Per serving - 421 calories, 16 gram fat (35% calories from fat), 14 gram protein, 55 gram carbohydrate, 21 gram fiber, 0 milligram cholesterol, 291 milligram sodium

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