Salads with a Flair!

Submitted by ameyer on June 20, 2014

Finding salads that are healthy, filling, and delicious may have once been difficult.  However, look no farther than these three recipes for salads!  Use organic whenever possible, and try to shop directly from your local, independent grocer or farmer.

1. Eden Foods - Quinoa Blueberry Salad

This salad from Edens Foods combines the sweetness of blueberries with hearty quinoa, perfect to whip up for an easy lunch!


  • 1 cup Eden Organic Quinoa, washed, drained
    or Eden Organic Red Quinoa
  • 1 1/4 cups water
  • 15 ounces Eden Organic Garbanzo Beans, drained
  • 1 cup small cauliflower florets, blanched 2 minutes
  • 1/4 cup carrots, diced, blanched 1 minute
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/3 cup green onions, finely chopped
  • 1/3 cup red radishes, sliced in thin half-moons
  • 1/2 cup pine nuts (pignolia), lightly dry-pan roasted
  • 1 tbsp Eden Ume Plum Vinegar, or to taste
  • 2 tsp fresh lemon juice
  • 1/2 tsp freshly grated lemon zest
  • 3 tbsp Eden Organic Dried Blueberries


Place the quinoa and water in a sauce pan, cover and bring to a boil. Reduce the flame to medium-low and simmer for 15 minutes. Remove, place in a bowl, fluff with a spoon and allow to cool for a several minutes. Add all remaining ingredients, toss and serve. Enjoy!

2. Kamut - Kamut Soba & Vegetable Salad with Shoyu Ginger Dressing

This salad features Kamut wheat which is much higher in protein, magnesium, and zinc than other forms of wheat. Definitely worth the extra time to whip up, this salad is a must-try for everyone!


  • 8 ounces Eden Organic Kamut Soba, 1 package
    or any Eden Soba
  • 1 cup broccoli florets, blanched 2 minutes

  • 1 cup cauliflower florets, blanched 2 minutes

  • 1/4 cup carrots, julienned, blanched 1 minute

  • 1/4 cup red radishes, sliced into thin half-moons, blanched 1 minute

  • 1/4 cup snow peas, blanched 1 minute

  • 1/4 cup red onions, sliced into thin half rings, blanched 1 minute

  • 8 ounces organic extra firm tofu, cubed and marinated 30 minutes in 1/4 cup shoyu, 1/4 cup water and a dab of fresh grated ginger root

Shoyu Ginger Dressing:

  • 1 tbsp Eden Shoyu Soy Sauce, or to taste

  • 1 tbsp fresh ginger root, finely grated

  • 1/4 cup water

  • 1 tbsp fresh parsley, minced

  • 1 tsp scallions, minced

  • 1 clove garlic, finely minced

  • 1 tbsp Eden Extra Virgin Olive Oil
    or Eden Toasted Sesame Oil


Cook soba as package directs. When done, rinse under cold water and drain. Place in a mixing bowl with the blanched vegetables and marinated tofu. Prepare the dressing by mixing all ingredients together in a glass jar and shaking vigorously. Pour over the soba and vegetables several minutes before serving. Toss frequently to evenly mix.

3. Crunchmaster- Quinoa Cilantro Taco Salad

Our final recommendation comes from Crunchmaster. This Quinoa Cilantro Taco Salad has a nice kick to it, complete with crumbled Crunchmaster crackers. This is sure to be a favorite!


  • 2 tsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp cumin
  • ½ tsp chili powder
  • ¼ tsp sea salt
  • 2 tbsp poppy seeds
  • 1 cup quinoa, cooked
  • 4 cups mixed salad greens
  • 5 fresh chives
  • ½ cup cabbage, shredded
  • 6 cherry tomatoes
  • 1/3 cup sunflower seeds
  • 1 medium red onion, sliced
  • ½ cup fresh cilantro, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 1 medium carrot, cut into matchsticks
  • 1 cup Crunchmaster Roasted Garlic Multi-Seed Crackers, crushed
  • 1 cup shredded mozzarella cheese
  • 1 ripe avocado, peeled, pitted and sliced
  • 1 papaya, cut into 1/4-inch slices


Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine. In a large serving bowl, add mixed salad greens; and top with quinoa mixture. Add remaining ingredients and mix well.


Enjoy these hearty salads, GMO Insiders!

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