Adzuki Bean and Quinoa Tabbouleh Salad with a Twist

Vegan, gluten-free, nut-free, soy-free

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Inspired by Fresh Restaurant’s All Star Salad.

Yield
6 cups tabbouleh
Prep Time
45 Minutes
Cook time
45 Minutes
Total Time
1 Hour, 30 Minutes

Ingredients:

For the tabbouleh
  • 1/2 cup dry adzuki beans (or use 1.5 cups cooked beans)*
  • 3/4 cup uncooked quinoa (makes 2.5 cups cooked)
  • 1 cup packed fresh parsley, thick stems removed and minced
  • 1/2 cup packed fresh Cilantro, thick stems removed and minced
  • 2 small tomatoes, chopped (makes 1 & 1/4 cups)
  • 3 large green onions, chopped
  • Herbamare or fine grain sea salt & black pepper, to taste
For the dressing
  • 1/3 cup + (1 tbsp, optional) red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • Herbamare/fine grain sea salt & ground pepper, to taste
  • 1 tbsp nutritional yeast (optional)

Directions:

  1. Adzuki beans: Soak the dry beans overnight in water OR use the quick soak method like I did: Place beans in a pot and cover with water. Bring to a boil and then turn off the heat and let it sit for 1-2 hours. After soaking, drain and rinse the beans and then place back into the pot with new water, covering the beans with water by about 2-3 inches. Bring water to a boil and then reduce heat to low-medium, simmering for about 35-45 minutes. Watch closely and add more water if necessary. Alternatively, you can use canned beans for a time-saver.
  2. Sweet potato: Meanwhile, preheat oven to 425F. Line a baking sheet with parchment paper. Slice a sweet potato into 1cm rounds. Lay flat on baking sheet at bake for about 15 minutes each side, watching closely so it doesn’t burn.
  3. Quinoa: Add 3/4 cup of dry quinoa and about 1 & 1/4 cups water in a medium-sized pot. Stir. Bring to a boil and then reduce heat to low and cover with lid, simmering for about 15-20 minutes and watching closely. Quinoa will be light and fluffy when ready and the water will be absorbed.
  4. Dressing: Whisk together all dressing ingredients and season to taste. Or feel free to use a mini processor if you have one.
  5. Tabbouleh: Combine the drained & cooked beans, quinoa, and chopped vegetables in a large bowl. Pour on the entire amount of dressing and stir well. Season to taste. Makes about 5.5-6 cups and should keep for at least a few days in the fridge.
  6. To assemble the salad: Add 1 cup shredded kale onto a plate or large bowl. Spoon on 1.5 cups of tabbouleh on top. Garnish with goji berries, pepita and hemp seeds, and a handful of sprouts (all optional). Finally, add the grilled or baked sweet potato rounds on the side.

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