Quinoa Vegetable Salad

Serves: 5 | Prep Time: 10 minutes | Cook Time: 15 minutes
Quinoa Vegetable Salad


  • 1 1/2 cups Eden Quinoa, washed and drained
    or Eden Red Quinoa
  • 1 1/2 cups water
  • 1/2 cup green bell pepper, diced
  • 1/2 cup roasted red peppers, packed in oil or water, chopped
  • 1/2 cup red onion, minced
  • 1 1/2 cups organic sweet corn, fresh or frozen
  • 1/2 cup green peas, fresh or frozen
  • 1 cup fresh basil, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 Tbsp Eden Extra Virgin Olive Oil
  • 1/4 cup lemon juice, freshly squeezed
  • 15 ounces Eden Black Eyed Peas, drained
    or Eden Navy or Garbanzo Beans
  • 1 Tbsp Eden Ume Plum Vinegar, or to taste
Several Lettuce Leaves


Place quinoa, water, corn and peas in a sauce pan. Cover, reduce flame to low and simmer for 12 to 15 minutes. Remove and place in a large mixing bowl. Toss with a spoon or fork to fluff and cool the quinoa. Add the red onion, basil, roasted peppers and black eyed peas. Blend the lemon juice, garlic, olive oil and ume plum vinegar in a blender. Pour over the quinoa and vegetables. Mix in thoroughly and serve on a bed of lettuce.

Nutritional Information

Per serving - 374 calories, 8 g fat (20% calories from fat), 13 g protein, 63 g carbohydrate, 10 g fiber, 0 mg cholesterol, 102 mg sodium

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