Serves: 6 |
Prep Time: 20 minutes |
Cook Time: 15 minutes
Ingredients
- 1 cup Eden Quinoa, or Red Quinoa, washed, drained
- 1 1/4 cups water
- 15 ounces Eden Garbanzo Beans, drained
- 1 cup small cauliflower florets, blanched 2 minutes
- 1/4 cup carrots, diced, blanched 1 minute
- 1/4 cup fresh mint leaves, finely chopped
- 1/3 cup green onions, finely chopped
- 1/3 cup red radishes, sliced in thin half-moons
- 1/2 cup pine nuts (pignolia), lightly dry pan roasted
- 1 Tbsp Eden Ume Plum Vinegar, or to taste
- 2 tsp fresh lemon juice
- 1/2 tsp freshly grated lemon zest
- 3 Tbsp Eden Dried Blueberries
Directions
Place the quinoa and water in a sauce pan, cover and bring to a boil. Reduce the flame to medium-low and simmer for 15 minutes. Remove, place in a bowl, fluff with a spoon and allow to cool for a several minutes. Add all remaining ingredients, toss and serve.
Nutritional Information
Per serving -
254 calories,
8 g fat (28% calories from fat),
10 g protein,
36 g carbohydrate,
7 g fiber,
0 mg cholesterol,
105 mg sodium
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