Rainbow Quinoa with Roasted Asparagus and Adzuki Beans
This colorful bean and grain salad is packed withnutrients and makes a great side dish or a tasty stand-alone lunch. Quinoa isone of the most nutritious whole grains, and adzuki beans outshine many otherbeans because of their mineral content. If you can’t find rainbow quinoa,traditional or red quinoa will work just fine. You can play with variations ofthis recipe by substituting different beans (such as black, chickpea, or pinto)and switch up the veggies based on what’s in season.
Ingrediënten
- 1 pound asparagus ends trimmed, cut into 1-inch pieces
- 6 tablespoons extra-virgin olive oil divided
- 2 cups vegetable broth
- 1 cup rainbow quinoa
- 2 cups stemmed and chopped chard
- 1 15-ounce can adzuki beans, rinsed and drained
- ½ cup chopped kalamata olives
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon agave nectar or honey
- 1 teaspoon sea salt
- Freshly ground black pepper
Instructies
- Preheat the oven to 375 degrees F.
- In a large bowl, toss the asparagus with 2 tablespoons of the oil.
- Spread the asparagus on a baking pan and roast for 15 to 20 minutes, or until tender.
- Meanwhile, in a large saucepan over high heat, combine the broth and quinoa.
- Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes without stirring.
- Measure 1 cup of the quinoa to use in the salad, reserving the extra for another use.
- In a large bowl, combine the asparagus, 1 cup quinoa, chard, beans, and olives.
- In a small bowl, whisk together the remaining ¼ cup oil, lime juice, and agave.
- Drizzle over the salad and toss until well coated.
- Season with the salt and pepper and serve.
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