Prep Time:
2 minutes
Cooking Time:
30 minutes
Yields:
8 servings
Ingredients:
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
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
Directions:
- Rinse quinoa.
- 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.
