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Quinoa Salad

From NOW employee, Sherri Janes
2 cups spring or filtered water
3 or 4 fresh organic basil leaves, minced
Organic soy sauce
2 Tbs. Ellyndale Organics3 Extra Virgin Olive Oil*
1 organic cucumber, peeled, seeded and diced
1-2 organic celery stalks, diced
Juice of 1 organic lemon
Juice of 1 organic orange 7 or 8 fresh organic mint leaves, minced
1 cup organic corn kernels,
1 cup organic green peas, fresh
1 cup organic quinoa
Pinch of sea salt
  1. Bring water and sea salt to a boil over medium heat, then add quinoa and bring back to a boil. Cover, reduce heat and simmer about 39 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
  2. Meanwhile, bring water to a boil in another pot over high heat, then add corn and boil 2 minutes.
  3. Remove corn with a slotted spoon and cool in iced water; drain and set aside.
  4. Add peas to boiling water and boil for 30 seconds, then drain and cool in iced water; drain again and set aside.
  5. Toss the quinoa with corn, peas, cucumber and celery in a large bowl.
  6. In a small bowl, whisk together the lemon and orange juice.
  7. Add mint, basil and soy sauce to taste.
  8. Add olive oil.
  9. Pour dressing over hot quinoa mixture and toss to combine.
  10. Serve immediately.
Per serving:
240 Calories
8 g Protein
38 g Carbs
5 g fiber
8 g fat.

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