Recipe: Quinoa Adzuki Salad :: Easy Like a Sunday Morning

Recipe: Quinoa Adzuki Salad :: Easy Like a Sunday Morning


Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

The other day, I had one serious craving for Quinoa Salad. The last Quinoa Salad I remembered eating, was when I made this Quinoa Toasted Corn and Bean Salad.

There was some ripe for eating produce in the fridge and a handful of grape tomatoes I wanted to use up. I didn’t feel like roasting the corn, grape tomatoes, beans and pepitas, as in my old recipe. I wanted something quicker. Something that I could toss together and serve up in a jiffy.

This beautiful, yummy salad was the result. In the time it took for the quinoa to cook and cool for a bit, I was able to chop the vegetables and assemble the dressing.

 

Recipe: Quinoa Adzuki Salad

View Print Friendly Recipe Here

Summary: A yummy, quick, easy, good for you quinoa salad.

Gluten Free | Grain Free | Dairy Free (option) | Egg Free | Refined Sugar Free | Grain Free | Vegan | Vegetarian

Ingredients

Salad:
  • 1/2 Cup uncooked quinoa, well rinsed
  • 1 Cup water
  • 20 grape tomatoes, quartered
  • 1/3 Cup fennel bulb, chopped
  • 1/2 (14oz) can, about 3/4 Cup cooked Adzuki beans, drained and rinsed, or beans of choice
  • fresh romaine lettuce, torn into bite size pieces
Dressing:
  • 3 Tbsp olive oil or salad oil of choice
  • 1 Tbsp unpasturized apple cider vinegar
  • 1 Tbsp lime juice
  • 1 tsp prepared Dijon mustard
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • fresh ground pepper and sea salt, to taste
Optional Garnish:
  • avocado, pitted, peeled, and sliced
  • small handful fresh cilantro, chopped
  • 1/3 Cup feta cheese, crumbled

Instructions

  1. In a small pot, bring water to a boil. Add rinsed quinoa, cover and cook on medium heat for 12-15 minutes, or until water is absorbed. Remove from heat, fluff with a fork, set aside to cool.
  2. While quinoa is cooking and cooling, place rinsed beans in a medium size bowl. Add chopped tomatoes and fennel.
  3. In a small bowl, assemble the dressing.
  4. Once quinoa is cool, add it to the bowl with the bean mixture. Drizzle dressing over top, toss to blend. Refrigerate until ready to serve.
  5. To serve, assemble lettuce leaves in the bottom of a serving plate or bowl. Top with the salad mix, garnish with avocado slices, cilantro and feta cheese if desired.

Quick notes

Makes 2-4 servings.

Recipe by Laureen.

 

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan | Vegetarian

Diet tags: Gluten Free | Grain Free | Dairy Free | Egg Free | Refined Sugar Free | Grain Free

Number of servings (yield): 2

This recipe featured atRecipe Box Linky

This posting is linked to the following events:

Wellness Weekends hosted by Ricki from Diet, Desserts and Dogs

Summer Salad Sundays hosted by Debbie at Easy Natural Food

My Meatless Mondays hosted by My Sweet and Savoury

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Tuesday Talent Show hosted by Nikki at chef in training

Fat Tuesday hosted by Jill at Real Food Forager

Hearth and Soul Hop hosted by April at21st Century Housewife

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Melanie at Pickle Me Too

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Made From Scratch Monday hosted by Mary at Living With Food Allergies And Celiac

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Whole Food Wednesday hosted by France at Beyond The Peel

Real Food Wednesday hosted by Kelly at Kelly the Kitchen Kop

Recipe Box hosted by Chaya at Bizzy B Bakes

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Foodie Friday hosted by Diane at Simple Living with Diane Balch

Potluck Party Summer Food hosted by Ella at Lifeologia

Copyright © foxinthekitchenblog.com.

 

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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
Dairy Free Egg Free GF Naturally Gluten Free Grain-Free Quick & Easy Recipes Refined Sugar Free Vegan

10 comments

  1. What an interesting salad ☺ I will have to give this one a try for sure. I usually eat salads each afternoon so this will be a welcome change. Thank you for sharing this week in our recipe hop!

    • Laureen says:

      I read somewhere that Adzuki beans make a good substitute for Black Beans and I’ve been hooked on them ever since. I buy an organic canned variety from a local Whole Foods Market.

  2. Chaya says:

    This salad is a really popular one and it is being featured, this week, at the Recipe Box. It is obvious, you are filling up the Recipe Box with top notch recipes and we thank you.

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