Adzuki Bean and Quinoa Salad

This adzuki bean and quinoa salad is a hearty and healthy side dish that's perfect for summer picnics or potlucks. The beans and quinoa provide a good source of protein and fiber, while the vegetables add a pop of color and crunchiness. The salad is dressed with a simple olive oil vinaigrette, but you can add other ingredients to taste, such as lemon juice, vinegar, or herbs.

Adzuki beans are a small, red bean that is native to Asia. They have a slightly sweet flavor and a firm texture. Adzuki beans are often used in desserts, but they can also be used in savory dishes, such as this salad. Quinoa is a grain that is native to South America. It has a mild flavor and a slightly chewy texture. Quinoa is a good source of protein and fiber, and it is also gluten-free.

Prep time: 15 | Cook time: 45 | Serves: 4

Ingredients

• 1 cup dried adzuki beans
• 1 cup quinoa
• 1/2 cup finely diced red onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrots
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil

Instructions

1. Rinse the adzuki beans and quinoa and cook according to package directions.
2. Once cooked, let the beans and quinoa cool completely.
3. Combine the beans, quinoa, red onion, celery, carrots, parsley, and cilantro in a large bowl.
4. Drizzle with olive oil and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately or chill for later.

Why It Works

• The combination of adzuki beans and quinoa provides a good balance of protein and fiber.
• The vegetables add a pop of color and crunchiness to the salad.
• The olive oil vinaigrette is a simple and flavorful way to dress the salad.