Quinoa with Adzuki Beans
Ingredients
| — | 200 g quinoa |
| — | 200 g adzuki beans, pre-soaked for 6-10 hours |
| — | 2 large green peppers |
| — | 1 larger zucchini |
| — | 1 head green onion with the leaves |
| — | 20-25 g shelled organic hemp seeds |
| — | 1 tablespoon hot curry |
| — | 2 tablespoons seaweed mix "Fisherman's Salad" (nori, dulse and kombu) |
| — | Himalayan salt to taste |
Instructions
First: Boil the pre-soaked adzuki beans in salted water for about 45 to 60 minutes and when they are well softened remove from the heat, drain the water through a colander and rinse well with lukewarm water. Leave them to drain in the colander.
Second: Finely chop the green onion, zucchini and peppers and braise them in a deep pan in water and the hot curry. While the vegetables braise, cook the quinoa in a ratio of 1 part quinoa to 2 parts water. When the quinoa is cooked through and the vegetables are braised, mix them well, add the adzuki and stir well. Before serving, season with salt and garnish with a sprinkle of shelled hemp and seaweed as in the photo.