Quinoa Navy Bean Salad

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


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


Place quinoa, water, corn and peas in a sauce pan. Cover, bring to a boil, 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 pepper and navy beans. 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 - 380 calories, 8 g fat (18% calories from fat), 13 g protein, 65 g carbohydrate, 12 g fiber, 0 mg cholesterol, 103 mg sodium

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