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When I first sold my family's vegetables at farmers' markets in Virginia in 1980, Slow Food hadn't been born, and the phrase "local foods" was not yet in the lingo.

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Quinoa Blueberry Walnut & Garbanzo Salad


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 Tbsp fresh chives, finely chopped
1 clove garlic, minced
3 Tbsp Eden Organic Brown Rice Vinegar
1 Tbsp Eden Ume Plum Vinegar
2 Tbsp Eden Extra Virgin Olive Oil
1/4 tsp finely ground black pepper, or to taste
1/2 tsp ground cumin
1 Tbsp fresh lemon juice
2 heads Boston lettuce, washed and drained

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, pepper, cumin and lemon juice 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. Serve room temperature or efrigerate for 30 minutes before serving. Serve over a bed of lettuce leaves.

Serves 6

Nutritional Info Per serving
Per serving: 303 Calories, 9g Fat (27% calories from fat), 9g Protein, 46g Carbohydrate, 12g Fiber, 0mg Cholesterol, 342mg Sodium

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Garden Of Life
Aubrey Organics
Wakunaga of America