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Chimichurri Quinoa with Adzuki Beans
Prep time: 2 minutes
Cooking time: 30 minutes
Yields: 8 people
1 cup quinoa
21/4 cups water
Pinch of sea salt
3 tablespoons vinegar (red wine or apple cider)
2 tablespoons water
2 cloves garlic
1/2 teaspoons chili flakes
Salt and pepper to taste
1/4 cup extra virgin olive oil
1 cup cooked aduki beans
1 small bunch flat leaf parsley
Bring water and salt to a boil and add quinoa.
Simmer covered for 20 minutes or until grains are fluffy and water is absorbed.
Make chimichurri sauce: combine vinegar, water, garlic, chili flakes, salt, pepper and oil in a blender and pulse until well combined.
In a big bowl, gently mix together quinoa, chimichurri sauce and aduki beans.
Garnish with a few whole parsley leaves.
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