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    Quinoa, Blueberry, Walnut & Bean Salad


    Source of Recipe


    Brenda Lee Olson

    Recipe Introduction


    Original Recipe From Eden Organic Foods

    List of Ingredients




    1 cup Eden Organic Quinoa, rinsed well and drained
    1 1/2 cups water
    1 pinch Eden Sea Salt
    4 ounces Eden Organic Dried Wild Blueberries or Eden Organic Dried Cranberries
    1 cup green peas, fresh or frozen blanched 2 minutes, rinsed and drained
    1/3 cup walnuts, lightly dry pan roasted and coarsely chopped
    1 cup Eden Organic Garbanzo Beans, drained and rinsed
    1/3 cup red onion, finely chopped
    2 Tablespoons fresh chives, finely chopped
    1 clove garlic, minced
    3 Tablespoons Eden Organic Brown Rice Vinegar
    1 Tablespoon Eden Umeboshi Plum Vinegar
    2 Tablespoons Eden Extra Virgin Olive Oil
    1/4 teaspoon finely ground black pepper, or to taste
    2 heads Boston lettuce, washed and drained

    Recipe



    Place quinoa, water and sea salt in a medium pot, cover and bring to a boil.

    Reduce the flame to medium-low and simmer for 15 minutes or
    until all water is absorbed.

    While the quinoa is cooking prepare the dressing by mixing together the vinegars, olive oil and pepper in a
    small bowl and set aside.

    When the quinoa is done, place in a mixing bowl, and fluff with a fork to cool.

    When room temperature, add all remaining ingredients and pour the dressing over.

    Gently toss to mix.

    Refrigerate for 30 minutes before serving.

    Serve over a bed of lettuce leaves.

    Note from BL: I didn't have dried blueberries so used frozen. Be sure to rinse and drain or this gets quite a bit of liquid at the bottom of the bowl (which isn't so nice in presentation).

 

 

 


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