Quinoa, Adzuki Beans And Avocado With Ginger Miso Dressing

• 1/3 cup uncooked quinoa
• 5 big leaves kale or 5 big spinach
• 2 tablespoons edamame
• 1/4 cup adzuki beans
• 1/4 avocado
• 1 tablespoon toasted pumpkin seeds
• Dressing
• 2 tablespoons miso
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1 teaspoon grated ginger
• 1 teaspoon honey
• 1/4 cup water

1. Soak the quinoa for 15 min in water and rinse.
2. Add quinoa to 1.5 times as much water. Bring to a simmer and cook on low for around 30 minutes until done. Let it cool a little.
3. Lightly sautee the kale or spinach no more than 1 minute, with a touch of coconut oil, or olive oil in a pan (or steam for about 1 minute or slice super finely and go raw.)
4. Boil the frozen edamame just until thawed.
5. Toast the seeds in a toaster over or on the stove top.
6. Mix it all together, add a drizzle of miso ginger dressing.
7. Dressing:
8. Toss everything into a blender (or shake vigorously in a jar). It will be a bit runny (use a touch less water if you wish), but if you keep it in the fridge, it will thicken as the oil solidifies. Makes about 1/2 cup.

quinoa, kale, edamame, adzuki beans, avocado, pumpkin seeds, dressing, miso, olive oil, lemon juice, ginger, honey, water

Taken from www.food.com/recipe/quinoa-adzuki-beans-and-avocado-with-ginger-miso-dressing-461464 (may not work)