Adzuki Bean & Quinoa Tossed Salad

Vegan, Gluten Free, Anti-Inflammatory

Nutrient dense foods like Adzuki beans, quinoa, pumpkin seeds, avocado, and arugula come together to make this super simple salad that will keep you feeling "surprising full". At least those were the words my husband uttered after eating what looked to him to be rabbit food for his dinner :)  

The cumin-lime vinaigrette brings the nutty and sweet flavors together and is best served over a bed of arugula or other mixed greens of choice.  I like to pair this dish with a cold soup in the summer months - like gazpacho, creamy of celery, or cold avocado soup.  Adding some roasted sweet potatoes on the side would be another great way to bulk up this meal. 

This salad makes great leftovers for a easy lunch at work the next day. Just stir and then add fresh avocado slices and arugula when you are ready to eat. You can also learn more about the health benefits of adzuki beans and how to cook with them on our blog post, The Amazing Adzuki Bean!

Adzuki Bean & Quinoa Tossed Salad (PRINT RECIPE)
Serves 4

Ingredients:
1 (15-ounce) can adzuki beans, drained and rinsed (or 1/3 cup dry beans)**
½ cup dry quinoa
¼ teaspoon ground cumin
½ small red bell pepper, diced
¼ cup cilantro, minced
2 scallions, thinly diced
¼ cup pumpkin seeds, toasted
1 ripe avocado, diced
4 cups arugula or mixed greens of choice

Cumin-Lime Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
Juice of one lime
¼ teaspoon ground cumin
¼ teaspoon cayenne
1 teaspoon honey or agave


Directions:

1. Add quinoa, ¼ teaspoon cumin, and 1 cup water to pot and bring to a boil, then cover and reduce heat to a simmer. Cook quinoa for 15 minutes or until fluffy and spiraling. 
2. Whisk together all dressing ingredients in a medium bowl. 
3. Place cooked beans into a bowl with the dressing and toss to coat well. Let the beans marinate while you get your veggies chopped.
4. Add cooked quinoa, red bell pepper, scallions, cilantro, and pumpkin seeds to the beans and toss well to combine. 
5. Serve quinoa-bean mixture over a bed of arugula and garnish with freshly diced avocado.

Enjoy!
~Billie & Jen