This is unbelievably simple and brings together some of the most nutritious foods. It’s also ideal for vegans. The combo of flavors and textures is highly complementary (sweet and salty, soft and crunchy), and with the creamy avocado, you need very little dressing. The proportions are for an individual salad, so modify as you wish.
Quinoa With Adzuki Beans and Avocado
3/4 cup quinoa (About 1/3 cup cooked)
5 big leaves of kale (Could use spinach or any other green)
2 tbsp edamame
1/4 cup adzuki beans (These are easily found in a tin. Could use any other bean or lentils.)
1/4 avocado (There are no subs allowed here! Though from a texture standpoint if you have some soft, fresh mozzarella you could toss in some pieces cut into cubes.)
1 tbsp toasted pumpkin seeds (Could use sesame seeds, slivered almonds, or pumpkin seeds)
Cook the quinoa 2:1 quinoa to water. (Will take about 30 minutes.) Let it cool a little. Lightly sautee the kale no more than 1 minute, with a touch of coconut oil, or olive oil in a pan (or steam for about 1 minute or slice super finely and go raw.) Boil the frozen edamame just until thawed. Toast the seeds in a toaster over or on the stove top. Mix it all together, add a drizzle of miso ginger dressing (click here for how to make it yourself) and you’re set!
If you have extra, it will keep well for about 24 hours.
Quinoa With Peas and Feta