
Ingredients
- 1 cup Eden Quinoa, washed and drained
- 1 1/2 cups water
- 1 pinch Eden Sea Salt
- 1 cup green peas, fresh or frozen, blanched 2 min., rinsed and drained
- 4 ounces Eden Dried Montmorency Tart Cherries, coarsely chopped
or Eden Dried Cranberries or Eden Dried Wild Blueberries - 4 ounces Eden Dry Roasted Pumpkin Seeds
- 15 ounces Eden Garbanzo Beans, drained
- 1/2 cup finely chopped red onion
- 3 Tbsp finely chopped fresh chives
- 4 cups baby salad greens
or any leaf lettuce, whole, torn or shredded - DRESSING
- 2 Tbsp Eden Extra Virgin Olive Oil
- 2 Tbsp Eden Brown Rice Vinegar
- 1 Tbsp Eden Ume Plum Vinegar
- 2 cloves garlic, finely minced
- 1/4 tsp Eden Black Pepper, or to taste
Directions
Place quinoa, water and salt in a small saucepan. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 15 minutes. While the quinoa is cooking slice the vegetables, blanch the peas and place in a mixing bowl with the cherries or cranberries, pumpkin seeds and garbanzo beans. Prepare the dressing by mixing in a small bowl of measuring cup. When the quinoa is done, fluff to cool. When cool place in the mixing bowl and pour the dressing over. Toss to mix. Serve on a bed of lettuce as is or refrigerate for 30 minutes before serving.
Nutritional Information
Per serving - 396 calories, 14 g fat (31% calories from fat), 16 g protein, 54 g carbohydrate, 11 g fiber, 0 mg cholesterol, 168 mg sodium