Colorful Quinoa Medley
Serves 8 | Prep Time 15 minutes | Cook Time 20 minutes
Ingredients
• 2 cups Eden 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
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 Information
Per serving: 300 calories, 14g fat (40% calories from fat), 9g protein, 37g carbohydrate, 6g fiber, 0mg cholesterol, 150mg sodium