Courtesy of Eden Foods,

Serves 4

2 cup water

1 Tbsp Eden Shoyu Soy Sauce

1 1/2 cups Eden Organic Quinoa, washed and drained

2 Tbsp Eden Extra Virgin Olive Oil

1 pound asparagus, steamed until tender and crisp, cut into 1/2 inch pieces

3 Tbsp lemon juice, freshly squeezed

1/2 cup roasted red peppers, diced

1/2 cup fresh basil, chopped

1/4 cup fresh chives, minced

or sliced green onions


1 small head of radicchio or leaf lettuce

1 pint organic cherry tomatoes

Bring water to a boil in a quart saucepan. Add shoyu and quinoa. Cover and return to a boil. Reduce the heat and simmer for about 15 minutes, until the quinoa is tender but still crunchy. Place quinoa in a mixing bowl and toss with the olive oil. When the quinoa has cooled to room temperature, mix in the asparagus, lemon juice, red peppers, basil and chives. Add more tamari to taste, if desired. Serve on a bed of radicchio leaves surrounded by cherry tomatoes.

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