Quinoa and Adzuki Bean Salad

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 575.3
  • Total Fat: 24.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 553.7 mg
  • Total Carbs: 67.9 g
  • Dietary Fiber: 19.5 g
  • Protein: 24.5 g

View full nutritional breakdown of Quinoa and Adzuki Bean Salad calories by ingredient
Report Inappropriate Recipe

Submitted by:


adapted from a recipe from Fresh restaurant in Toronto adapted from a recipe from Fresh restaurant in Toronto
Number of Servings: 6


    Sprouted Adzuki Beans, 2 cups
    Quinoa, 1 cup
    Sweet potato, 2 small, chopped
    Kale, 3 cups, chopped
    Almonds Rosted & Unsalted, 0.5 cup
    Sesame seeds, 1 oz
    Goji Berries, 0.25 cup
    Savi Seed Oh Natural Sea Salt, 14 grams
    Sunflower Seeds, without salt, .25 cup
    Ying Ying Soyfood Gourmet Tofu - Tomato, 170 grams

    Water, tap, .25 cup
    Cider Vinegar, .25 cup
    Granulated Sugar, .25 tsp
    Lemon Juice, 1 tsp
    Salt, 1 tsp
    Pepper, black, .75 tsp
    Braggs All Purpose Liquid Soy Seasoning, 0.75 tsp
    Dry mustard, 1 tsp
    Garlic, 1 tsp
    Extra Virgin Olive Oil, .25 cup


Cook adzuki beans and quinoa according to package instructions. Saute sweet potato in frying pan. Add kale when sweet potato is almost cooked. Stir in tofu. Add mixture to cooked beans and quinoa.

Combine dressing ingredients in mason jar, shake to combine. Pour over bean mixture. Stir in seeds and nuts.

Serving Size: 6 generous bowls

Number of Servings: 6

Recipe submitted by SparkPeople user MADEMCHE.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.