Quinoa Cherry Garbanzo Salad with Pumpkin Seeds
Serves 7 | Prep Time 45 minutes | Cook Time 15 minutes
Ingredients
• 1 cup Eden Quinoa, washed and drained
• 1 1/2 cups water
• 1 pinch Eden Sea Salt
• 1 cup green peas, fresh or frozen, blanched 2 min., rinsed and drained
• 4 ounces Eden Dried Montmorency Tart Cherries, coarsely chopped
or Eden Dried Cranberries or Eden Dried Wild Blueberries
• 4 ounces Eden Dry Roasted Pumpkin Seeds
• 15 ounces Eden Garbanzo Beans, drained
• 1/2 cup finely chopped red onion
• 3 Tbsp finely chopped fresh chives
• 4 cups baby salad greens
or any leaf lettuce, whole, torn or shredded
• DRESSING
• 2 Tbsp Eden Extra Virgin Olive Oil
• 2 Tbsp Eden Brown Rice Vinegar
• 1 Tbsp Eden Ume Plum Vinegar
• 2 cloves garlic, finely minced
• 1/4 tsp Eden Black Pepper, or to taste
Directions
Place quinoa, water and salt in a small saucepan. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 15 minutes. While the quinoa is cooking slice the vegetables, blanch the peas and place in a mixing bowl with the cherries or cranberries, pumpkin seeds and garbanzo beans. Prepare the dressing by mixing in a small bowl of measuring cup. When the quinoa is done, fluff to cool. When cool place in the mixing bowl and pour the dressing over. Toss to mix. Serve on a bed of lettuce as is or refrigerate for 30 minutes before serving.
Nutritional Information
Per serving: 396 calories, 14g fat (31% calories from fat), 16g protein, 54g carbohydrate, 11g fiber, 0mg cholesterol, 168mg sodium