40 Minutes
Preparation time
Course Type: Vegetarian Dishes, Vegan Dishes, Tomatoes, Peppers, Cucumbers, Side Dishes, Salads,

Eclipses® Quinoa Salad

Besides being deliciously nutty, quinoa is a complete protein. Win-win!

This recipe contains:
Eclipses™
Eclipses™
Long English Cucumber
Long English Cucumber
Mixed Bell Peppers
Mixed Bell Peppers
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40 Minutes
Preparation time
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Ingredients:

1 cup uncooked quinoa, rinsed in a fine-mesh colander
2 cups vegetable broth
⅔ cup pepitas (green pumpkin seeds)
½ teaspoon olive oil
½ teaspoon smoked paprika
Pinch of salt
1 can (15 ounces) chickpeas, rinsed and drained
1 NatureSweet Long English Cucumber, sliced and quartered
1 NatureSweet yellow bell pepper, chopped
1 NatureSweet medium orange bell pepper, chopped
1 bunch green onions, chopped
1 cup finely chopped flat-leaf parsley (from 1 large bunch)
1 cup finely chopped mint leaves
1 3-pack Nature Sweet Eclipses, cut in wedges
⅓ cup crumbled feta (optional, omit for vegan option)
Jalapeño-Cilantro Dressing
½ cup extra-virgin olive oil
½ cup lime juice (from about 4 limes)
½ cup lightly packed cilantro (mostly leaves)
1 small jalapeño, seeds and ribs removed and roughly chopped
2 tablespoons tahini
1 tablespoon honey or maple syrup for vegan option
1 teaspoon ground cumin
½ teaspoon Dijon mustard
1 clove garlic, roughly chopped
¼ teaspoon fine sea salt

Instructions:

Toast the pepitas: combine the pepitas, olive oil, paprika, and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently, until they turn golden on the edges and make little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.
To cook the quinoa: Combine the rinsed quinoa and the broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat if needed to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, then fluff with a fork.
Once the quinoa has cooled, combine it in a large serving bowl with the remaining ingredients. Set aside while you prepare the dressing.
To make the dressing: Combine all of the ingredients in a blender. Blend until smooth. Taste, and add extra salt if needed. Blend again, then transfer to a small jar with a spout, for serving.
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