Ingredients * 1 cup of quinoa, rinsed * 2 cups of water or stock * 1 medium onion, chopped * 3 cloves garlic, chopped * 1/4 cup chopped fresh basil * 1/4 cup chopped fresh coriander (cilantro) * 1 tomato, seeds and excess pulp removed, chopped * 1 can adzuki beans, rinsed well * 4 TBS lemon juice * 3 TBS olive oil * 3 cups shredded romaine lettuce * 1 avocado, cubed * 1 TBS chopped pumpkin seeds * Unrefined sea salt and pepper, to taste
Directions Combine rinsed quinoa, water, onion, garlic, and a little salt in medium saucepan and turn heat to high. Bring to a boil, cover, lower the heat to low, and simmer gently for about 15 minutes. Fluff with fork and transfer to a bowl. Add chopped herbs, tomato, rinsed adzuki beans, 2 TBS lemon juice, 1 TBS olive oil, salt and pepper.
Toss romaine and avocado in rest of lemon juice and 2 TBS olive oil. Season with salt and cracked black pepper. Serve quinoa on bed of salad greens. Sprinkle with chopped pumpkin seeds.
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