Recipe: Perfect Vickys Aduki Bean, Mango & Quinoa Salad, GF DF EF SF NF

Vickys Aduki Bean, Mango & Quinoa Salad, GF DF EF SF NF. Great recipe for Vickys Aduki Bean, Mango & Quinoa Salad, GF DF EF SF NF. A lovely fresh summer dish full of goodness! Aduki beans may be labelled as Adzuki or Azuki beans or Oriental Red Beans.

Aduki beans may be labelled as Adzuki or Azuki beans or Oriental Red Beans. If using dry you need to soak them overnight before using. See great recipes for Vickys Aduki Bean, Mango & Quinoa Salad, GF DF EF SF NF too! You can have Vickys Aduki Bean, Mango & Quinoa Salad, GF DF EF SF NF using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Vickys Aduki Bean, Mango & Quinoa Salad, GF DF EF SF NF

1. Prepare 175 grams (6 oz) of raw quinoa, rinsed well.
2. Prepare 720 ml of lightly salted water.
3. It's 1 can of (400 g, 16 oz) aduki beans, drained.
4. Prepare 1 of mango, diced.
5. Prepare 1 of avocado, diced.
6. Prepare 1 of cucumber, seeds removed & diced.
7. Prepare 1 of small handful fresh mint leaves, chopped.
8. Prepare 1 of small handful fresh coriander/cilantro, chopped.
9. You need 80 ml of olive oil.
10. Prepare 2 tbsp of lime juice.
11. It's 1 clove of garlic, finely chopped.
12. Prepare 1 of salt & pepper to taste.

Brown rice - Red beans and rice are a classic pairing, and these tasty bowls show why! If you don't have brown rice on hand, white rice , cauliflower rice , or quinoa would also work well here. Add the adzuki beans and mango; cook and stir until the mango is hot. Pour the sauce overtop to serve..

Vickys Aduki Bean, Mango & Quinoa Salad, GF DF EF SF NF instructions

1. Place the quinoa along with the water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, and garlic. Add the remaining ingredients, including the quinoa, and gently combine. Season with salt and pepper. Place in the fridge for 20 minutes to let the salad cool and flavors combine. Serve immediately..
3. You can substitute the beans for another red bean such as kidney beans if you have trouble finding them.

To cook beans on your stove-top, combine soaked or dried beans, water, oil or fat, and seasonings in a saucepan or pot of appropriate size. Bring the beans to a boil, reduce the heat, then cover and simmer until beans are tender. Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.

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