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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
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.