Quinoa with Adzuki Beans and Corn
This macrobiotic recipe is so easy, healthy, and pleasing that it will become a family favorite. It’s a complete meal in itself, bursting with nutrients and goodness. It is mildly flavored and can have many variations to suit your taste.
Adzuki beans, also called aduki or azuki beans, are red beans and together with chickpeas and lentils a chief ingredient in macrobiotic cooking. They are digested more easily than other beans, low in calories and high in nutrition and known to support kidney, bladder, and reproductive health.
1 cup well rinsed and drained quinoa
2 cups water or miso flavored broth
1 cup cooked adzuki beans
¾ cup sweet corn
1 large onion, finely chopped
3 cloves garlic
1 teaspoon dill
1 split green chilli
1 ½ tablespoons of cold pressed coconut oil
Sea salt to taste
In a medium-sized saucepan, heat half of the oil and sauté the chopped onion for two minutes or until translucent, add and sauté the chopped garlic and chilli for another minute. Then add the sweet corn and beans and sauté with salt for 2 more minutes. Keep warm.
In a separate pan, sauté the quinoa in the rest of the coconut oil for 3 minutes, then add water. Bring it to boil over medium to high heat and then simmer for 12 -15 minutes on low heat. Once the water is evaporated, include the veggie and legume mixture, add the dill, and give it a good mix. Adjust the seasoning and serve hot in a bowl.Prep time: 10 min
Cooking time: 15 min