Cook time : 20-40 minutes
Level : Easy
Serve : 6
Quinoa is so tasty , wonderful and has a nice crunch .
Quinoa contains all the essential amino acids and it is containing no gluten . One cup cooked quinoa contains 30 milligrams of calcium . It is great for salads , soups . Vitamins: B1,B2, B3,B6, E .
Adzuki beans are excellent source of soluble fiber .They also contain folate , potassium and magnesium. Adzuki beans are good way to get B vitamins , including B1 ,B2 , B3, B6 , and including folic acid ,
1 cup Quinoa
1/2 cup Adzuki bean , soaked overnight and boiled about 30-35 minutes and strained .
1 medium red onion , diced
1/4 Cucumber , peeled and diced
1 cup Kale , copped
1 garlic , minced
2 tbsp olive oil
1 little Red beet pickle , chopped
1 tbsp goat cheese
FOR SALAD DRESSING INGREDIENTS :
4 tbsp fresh lemon juice
2 tbsp pomegranate sauce
1 tbsp white vine vinegar
2 tbsp olive oil
2 tsp sea salt
1 tsp red pepper flakes
Put the lemon juice , pomegranate sauce , vine vinegar , olive oil , the salt , pepper in a little bowl and stir them . Set aside it .
Place the quinoa in a medium pan with 3 cup cold water , over the high heat and bring to boil ; reduce heat to low . Cook it , stirring occasionally for 15-20 minutes until tender and almost all the water has evaporated . Then set aside to cool .
Meanwhile , heat the oil in another medium pan , add the diced red onion , one pinch salt and cook the onion for a few minutes until softened . Add the garlic and stir , then add the chopped kale . Stir them , cook for 1 minute and remove from the heat .
Place the cooled quinoa , adzuki bean in a big bowl . Stir the softened red onion and kale into the cooled quinoa . Add the cucumber , the red beet , goat cheese and sprinkle the salad dressing . Toss well together and chill until ready to serve .