Serves: 10 |
Prep Time: 10 minutes |
Cook Time: 20 minutes
Ingredients
- 1 cup Eden Quinoa, washed and drained
- 1 cup Eden Red Quinoa, washed and drained
- 2 1/2 cups cold water
- 15 ounces Eden Garbanzo Beans, drained
- 1 medium cucumber, diced
- 1 medium yellow summer squash, diced, blanched 1 minute
- 6 ounces pitted Kalamata or black olives, sliced in half
- 1 cup any Eden Crushed Tomatoes
- 2 medium fresh organic tomatoes, diced
- 1 1/2 Tbsp finely minced jalapeno pepper
or several dashes of hot sauce - 2 cloves finely minced garlic
- 1 cup finely chopped red onion
- 1/2 cup orange juice
- 1 tsp Eden Cumin Powder
- 1/4 tsp Eden Ground Coriander, or dried cilantro flakes
- 1/8 tsp Eden Black Pepper
- 3 Tbsp Eden Red Wine Vinegar
- 1 Tbsp Eden Ume Plum Vinegar, or to taste
- 1/2 cup fresh parsley, finely chopped
Directions
Place the quinoa and water in a medium saucepan, cover and bring to a boil. Reduce the flame and simmer for 20 minutes. Remove from the pan and place in a large mixing bowl. Fluff to cool. When cool add the cucumber, summer squash, olives and garbanzo beans.
To prepare the salsa, mix all the ingredients together. Pour the salsa over the quinoa and vegetables. Toss to mix thoroughly. Serve room temperature or chilled.
Nutritional Information
Per serving - 252 calories, 8 g fat (29% calories from fat), 7 g protein, 38 g carbohydrate, 7 g fiber, 0 mg cholesterol, 534 mg sodium