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Quinoa Cherry Salad with Garbanzo Beans & Pumpkin Seeds
Serves 7 |
Prep Time 45 minutes |
Cook Time 15 minutes
Ingredients
1 cup Eden Organic 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 Organic Dried Cranberries or Eden Organic Dried Wild Blueberries
4 ounces Eden Organic Dry Roasted Pumpkin Seeds
15 ounces Eden Organic 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
DRESSING
2 Tbsp Eden Extra Virgin Olive Oil
2 Tbsp Eden Organic Brown Rice Vinegar
1 Tbsp Eden Ume Plum Vinegar
2 cloves garlic, finely minced
1/4 tsp freshly ground black pepper, or to taste
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Directions
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 Info
Per serving:
443 Calories,
17g Fat (36% calories from fat),
17g Protein,
53g Carbohydrate,
16g Fiber,
0mg Cholesterol,
406mg Sodium
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