Quinoa, Adzuki Beans And Avocado With Ginger Miso Dressing - cooking recipe

Ingredients

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

Preparation

Soak the quinoa for 15 min in water and rinse.
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.
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.)
Boil the frozen edamame just until thawed.
Toast the seeds in a toaster over or on the stove top.
Mix it all together, add a drizzle of miso ginger dressing.
Dressing:
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.