Quinoa Salpicon (Spicy Quinoa Salad)
Serves 4 | Prep Time 15 minutes | Cook Time 20 minutes
Ingredients
• 14 1/2 ounces organic diced tomatoes, 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
Directions
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: 409 calories, 15g fat (33% calories from fat), 10g protein, 60g carbohydrate, 10g fiber, 0mg cholesterol, 554mg sodium