Recipe courtesy of Eden Foods
1 1/2 cups Eden Organic Quinoa, washed and drained
2 1/4 cups water
1 pinch Eden Sea Salt
1 cup cooked diced beets
1/2 cup fresh parsley, packed and finely minced
1/2 cup scallions, chopped
2 1/2 tablespoon Eden Extra Virgin Olive Oil
1/4 cup lemon juice, freshly squeezed, or to taste
3 cups baby salad greens, for garnish
1 medium carrot, julienned, for garnish
1. Place quinoa, water and salt in a saucepan and cook as package directs.
2. Remove, fluff up the quinoa, and stir in the beets until all the grains turn scarlet.
3. Stir in the parsley, scallions, olive oil and lemon juice.
4. Serve on a bed of salad greens surrounded with carrot sticks. May be served warm, room temperature or chilled. Additional lemon juice and sea salt may be added, if desired.
Published by WholeFoods Magazine Online, 5/27/2014