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Quinoa Cherry Salad with Garbanzo Beans & Pumpkin Seeds

Serves 7 | Prep Time 45 minutes | Cook Time 15 minutes

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1 cup Eden Quinoa, washed and drained

1 1/2 cups water

1 pinch Eden Sea Salt

1 cup green peas, fresh or frozen, blanched 2 min., rinsed and drained

4 ounces Eden Dried Montmorency Tart Cherries, coarsely chopped
or Eden Dried Cranberries or Eden Dried Wild Blueberries

4 ounces Eden Dry Roasted Pumpkin Seeds

15 ounces Eden Garbanzo Beans, drained

1/2 cup finely chopped red onion

3 Tbsp finely chopped fresh chives

4 cups baby salad greens
or any leaf lettuce, whole, torn or shredded


2 Tbsp Eden Extra Virgin Olive Oil

2 Tbsp Eden Brown Rice Vinegar

1 Tbsp Eden Ume Plum Vinegar

2 cloves garlic, finely minced

1/4 tsp freshly ground black pepper, or to taste


Place quinoa, water and salt in a small saucepan. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 15 minutes. While the quinoa is cooking slice the vegetables, blanch the peas and place in a mixing bowl with the cherries or cranberries, pumpkin seeds and garbanzo beans. Prepare the dressing by mixing in a small bowl of measuring cup. When the quinoa is done, fluff to cool. When cool place in the mixing bowl and pour the dressing over. Toss to mix. Serve on a bed of lettuce as is or refrigerate for 30 minutes before serving.

Nutritional Information

Per serving: 443 calories, 17g fat (36% calories from fat), 17g protein, 53g carbohydrate, 16g fiber, 0mg cholesterol, 406mg sodium

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©2016 Eden Foods, Inc.