Recipe: Quinoa Adzuki Salad :: Easy Like a Sunday Morning

Recipe: Quinoa Adzuki Salad :: Easy Like a Sunday Morning

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

The other day, I had one serious craving for Quinoa Salad. The last Quinoa Salad I remembered eating, was when I made this Quinoa Toasted Corn and Bean Salad.

There was some ripe for eating produce in the fridge and a handful of grape tomatoes I wanted to use up. I didn’t feel like roasting the corn, grape tomatoes, beans and pepitas, as in my old recipe. I wanted something quicker. Something that I could toss together and serve up in a jiffy.

This beautiful, yummy salad was the result. In the time it took for the quinoa to cook and cool for a bit, I was able to chop the vegetables and assemble the dressing.


Quinoa Adzuki Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Summary: A yummy, quick, easy quinoa salad.
Gluten Free | Grain Free | Dairy Free (option) | Egg Free | Refined Sugar Free | Real Food | Vegan | Vegetarian
*** Always refer to packaging labels for the most up to date allergy information
  • 1/2 Cup uncooked quinoa, well rinsed
  • 1 Cup water
  • 20 grape tomatoes, quartered
  • 1/3 Cup fennel bulb, chopped
  • 1/2 (14oz) can, about 3/4 Cup cooked Adzuki beans, drained and rinsed, or beans of choice
  • fresh romaine lettuce, torn into bite size pieces
  • 3 Tbsp olive oil or salad oil of choice
  • 1 Tbsp unpasturized apple cider vinegar
  • 1 Tbsp lime juice
  • 1 tsp prepared Dijon mustard
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • fresh ground pepper and sea salt, to taste
Optional Garnish:
  • avocado, pitted, peeled, and sliced
  • small handful fresh cilantro, chopped
  • 1/3 Cup feta cheese, crumbled
  1. In a small pot, bring water to a boil. Add rinsed quinoa, cover and cook on medium heat for 12-15 minutes, or until water is absorbed. Remove from heat, fluff with a fork, set aside to cool.
  2. While quinoa is cooking and cooling, place rinsed beans in a medium size bowl. Add chopped tomatoes and fennel.
  3. In a small bowl, assemble the dressing.
  4. Once quinoa is cool, add it to the bowl with the bean mixture. Drizzle dressing over top, toss to blend. Refrigerate until ready to serve.
  5. To serve, assemble lettuce leaves in the bottom of a serving plate or bowl. Top with the salad mix, garnish with avocado slices, cilantro and feta cheese if desired.


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To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

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Laureen Fox
Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

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  1. What an interesting salad ☺ I will have to give this one a try for sure. I usually eat salads each afternoon so this will be a welcome change. Thank you for sharing this week in our recipe hop!

    • Laureen says:

      I read somewhere that Adzuki beans make a good substitute for Black Beans and I’ve been hooked on them ever since. I buy an organic canned variety from a local Whole Foods Market.

  2. Chaya says:

    This salad is a really popular one and it is being featured, this week, at the Recipe Box. It is obvious, you are filling up the Recipe Box with top notch recipes and we thank you.

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