Serves: 8 |
Prep Time: 15 minutes |
Cook Time: 20 minutes
Ingredients
- 2 cups Eden Quinoa, washed and drained
- 2 1/4 cups water
- 1 medium organic tomato, diced
- 1 medium cucumber, peeled if waxed, seeded and chopped
- 1 cup scallions, sliced
- 3 cloves garlic, minced
- 3/4 cup fresh parsley, minced
- 3/4 cup pine nuts, lightly pan toasted
- 1/2 cup pitted black olives, sliced thin
- 1/2 cup roasted red peppers, drained and diced
- 2 Tbsp Eden Extra Virgin Olive Oil
- 1 1/4 Tbsp Eden Ume Plum Vinegar, or to taste
- 2 tsp lime juice, freshly squeezed
Directions
Bring the water to a boil in a medium saucepan. Add the quinoa, cover and bring to a boil again. Reduce the flame and simmer for 12 minutes. Turn off flame and let sit for 5 minutes. Place quinoa in a large mixing bowl and fluff with a fork to cool. Add the tomatoes, cucumber, scallions, garlic, parsley, pine nuts, olives and red peppers. In a small bowl, mix the dressing ingredients together. Pour the dressing over the salad and toss to mix thoroughly. Serve room temperature or chilled.
Nutritional Information
Per serving - 300 calories, 14 g fat (40% calories from fat), 9 g protein, 37 g carbohydrate, 6 g fiber, 0 mg cholesterol, 150 mg sodium