Prep and cook time: 30 minutes Serves 2-4
1 cup quinoa
2¼ cups water
1 pinch sea salt
3 tablespoons vinegar (red wine or apple cider)
2 tablespoons water
2 cloves garlic
½ teaspoons organic chili flakes
¼ cup extra virgin olive oil
1 cup cooked aduki beans or 1 can rinsed and drained (such as Eden brand)
1 small bunch flat leaf parsley
salt and pepper to taste
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 by combining vinegar, water, garlic, chili flakes, salt, pepper, and oil in a blender; pulse until well combined. In a big bowl, gently mix together quinoa, chimichurri sauce and aduki beans. Garnish with a few whole parsley leaves.
