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Quinoa Salpicon (Spicy Quinoa Salad)

Serves 4 | Prep Time 15 minutes | Cook Time 20 minutes


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


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, 16g fat (35% calories from fat), 14g protein, 55g carbohydrate, 21g fiber, 0mg cholesterol, 291mg sodium