Quinoa salad with azuki beans and seasonal vegetables

Quinoa salad with azuki beans and seasonal vegetables

In: Salads
Preparation 20 min
Difficulty Easy
Servings 4

Preparation

  1. In a large bowl, mix the cooked quinoa with the rinsed and drained azuki beans.
  2. Add the diced seasonal vegetables and the spring mix lettuce or arugula.
  3. Add the roasted sunflower or pumpkin seeds for extra crunch.
  4. Prepare the dressing by mixing LimonOlio lemon olive oil, honey (or maple syrup), and Dijon mustard in a small bowl. Season with salt and pepper to taste.
  5. Pour the dressing over the quinoa and vegetable mixture and gently toss to coat all the ingredients.
  6. Taste and adjust seasoning if needed.
  7. Serve the quinoa salad with azuki beans on a bed of spring mix lettuce or arugula, garnished with extra sunflower or pumpkin seeds if desired.

Ingredients

  • 1 cup cooked quinoa
  • 1 can of azuki beans (about 400 g), rinsed and drained
  • Seasonal vegetables (such as cucumbers, bell peppers, carrots, etc.), diced
  • Spring mix lettuce or arugula
  • Roasted sunflower or pumpkin seeds
  • Dressing made with LimonOlio lemon olive oil, honey (or maple syrup for a vegan option), and Dijon mustard
  • Salt and pepper to taste

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