Quinoa salad with azuki beans and seasonal vegetables
Preparation
20 min
Difficulty
Easy
Servings
4
Preparation
- In a large bowl, mix the cooked quinoa with the rinsed and drained azuki beans.
- Add the diced seasonal vegetables and the spring mix lettuce or arugula.
- Add the roasted sunflower or pumpkin seeds for extra crunch.
- 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.
- Pour the dressing over the quinoa and vegetable mixture and gently toss to coat all the ingredients.
- Taste and adjust seasoning if needed.
- 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
