Quinoa Blueberry Walnut & Garbanzo Salad
Serves 6 | Prep Time 45 minutes | Cook Time 15 minutes
Ingredients
• 1 cup Eden Quinoa, rinsed well and drained
• 1 1/2 cups water
• 1 pinch Eden Sea Salt
• 4 ounces Eden Dried Wild Blueberries
or Eden Dried Cranberries
• 1 cup green peas, fresh or frozen blanched 2 minutes, rinsed and drained
• 1/3 cup walnuts, lightly dry pan roasted and coarsely chopped
• 1 cup Eden Garbanzo Beans, drained and rinsed
• 1/3 cup red onion, finely chopped
• 2 Tbsp fresh chives, finely chopped
• 1 clove garlic, minced
• 3 Tbsp Eden Brown Rice Vinegar
• 1 Tbsp Eden Ume Plum Vinegar
• 2 Tbsp Eden Extra Virgin Olive Oil
• 1/4 tsp Eden Black Pepper, or to taste
• 1/2 tsp Eden Cumin Powder
• 1 Tbsp fresh lemon juice
• 2 heads Boston lettuce, washed and drained
Directions
Place quinoa, water and sea salt in a medium pot, cover and bring to a boil. Reduce the flame to medium-low and simmer for 15 minutes or until all water is absorbed. While the quinoa is cooking prepare the dressing by mixing together the vinegars, olive oil, pepper, cumin and lemon juice in a small bowl and set aside. When the quinoa is done, place in a mixing bowl, and fluff with a fork to cool. When room temperature, add all remaining ingredients and pour the dressing over. Gently toss to mix. Serve room temperature or efrigerate for 30 minutes before serving. Serve over a bed of lettuce leaves.
Nutritional Information
Per serving: 334 calories, 11g fat (30% calories from fat), 10g protein, 50g carbohydrate, 9g fiber, 0mg cholesterol, 119mg sodium