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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).