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Adzuki Bean Quinoa Salad

I seen this in my archives and at first I thought it was ground meat and was about to do a lettuce wrap post but I took a closer look at it and I spotted quinoa. The crazy thing is I forgot to lable this picture and forgot to post this some how and It is an older photo at the same time so really the only thing I had to cook was the azuki beans and the quinoa. So really it is a cooked and raw salad and still is very yummy. I am going to go with pressent settings for this post to cook the beans and the quinoa and it is going to involve my instant pot on a couple of settings then there is a cool down period that I will discuss.

On sauté function and make sofrito> Halal Pasteles With Arroz Gandoules< there are 3 recipes on this page to make the sofrito, arroz gandoulez and pasteles. Just do the sofrito and use it in the beans. After sofrito is made seclet cancel to shut off, then add 1/2 bag of adzuki beans to the instant pot, do not remove the sorfrito at all let it stay because it seasons the beans. Grind 1 pinch each of cumin seeds and peppercorns of any color. I have white, green, black pink and even the mixed peppercorns too. Add this to the instant pot or whatever cooker you have, add 1 packet of sazon, 1 pinch of oregano, 3 dashes of adobo or goya seasonador Add 2 liters or 1/2 gallon of water, place the lid on the cooker and select pressure cook on sealing for 20 minutes.

When time is up place the steam diverter over the vent and tap the quick releace button. Mine is in the direction of my sink so my cabinets overhead to get sprayed with the steam and get damaged, I bought it from amazon and I even blogged about it so you can check post too.>A Very Useful Kitchen Gadget< I hope this link will help a lot and I bought mine on Amazon. I have an Instant pot duo crisp 8 qt and find it very useful. When the beans are done again selet sautè button and add 1/4 cup of quinoa and let it cook until it is done and the bean juice is aborbed by this yummy quinoa. After this is done then shut off and cover the cooker. Let the contents come to room temperature.

While waiting for this to cool chop 1 green chili finely, You also can use either banana, Anniheim, cubano or pablano chili that is fresh. This means I would have to take one chili and set it aside if I want to make this dish or do without because I stick my chilies in the freezer to keep them from going bad and btw like I said before they freez well in the freezer until you are ready to use them. Chop 1 head of boston baby lettuce or a small head of iceberg. Chop 1 tomato, 1 onion or shallot and 1 avocado cut in to slices. Place this in the fridge until the beans and quinoa cool.

It is not wise if you add any type of dressing on the salad until you are serving it because the greens will wither which is yucky. Add the cooled beans and quina then the rest of the salad itself and add 1 pinch each of parsley and cilantro for garnish along with a lime wedge. You may want to squirt some lime juice on this and add 3 tbs of olive oil with 3 dashes of wine vinegar or balsamic vinegar.

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