Vegan Superfood Quinoa, Aduki & Cannellini Bean Walnut Salad

This is probably my favourite recipe at the moment! Instead of emphasising on boring salad leaves, I've added loads of rainbow veg & superfoods to leave you full up & nourished - instead of craving carbs. It's a cheap & simple way to use up the last of the week's veggies to feed some hungry company!

I love food & I love feeling full. I'm definitely not the type who orders a salad instead of a huge bowl of pasta at a restaurant. But, this recipe takes salads to the next level. Jam packed with superfoods & filled out with quinoa, aduki & cannellini beans, it really provide you will your daily nutrients. All in one bowl! Here's a few health benefits...

Aduki beans - not only do these beans add a fleshy texture to the salad, they also detoxify the liver whilst building up a healthy & speedy metabolism. As a veggie I get told all the time that I musn't get enough protein. Well, a handful of aduki contains around 18g helping the body on its way to become leaner & continue repairing tissue. Because they're high in fibre, these beans leave you feeling stuffed without being calorific (so they're brill if you're looking to lose a few pounds or maintain a healthy weight!).
Cannellini beans - another natural food which contains just as much protein as dairy or meat! Probably my favourite bean, cannellini contains loads of vitamin B1 so supports balanced cognitive health & contains 44% of your iron DV to help transport nutrients all around your body.
Quinoa - this super popular seed is sky high in fibre & essential amino acids. Although quinoa is a seed, it's usually eaten as a grain to replace rice & it's obvious why. With more (& better) protein than any other grain but also fewer carbs, quinoa deserves its recent title of a 'superfood'. After a portion of quinoa, you'll feel so much more full up than eating rice & with the superseed being loaded with protein & fibre, it's another great food to eat when trying to maintain a healthy body, mind & soul!

But don't forget all the veggies & walnuts because they ensure a healthy digestion, blood sugar & cholesterol level. After making the salad a few times I started to not only taste the natural nourishment, but also I started to feel much more balanced & fulfilled in my meals.

If you're thinking about having this salad as an evening meal & not just a quick lunch, then why not pair it with some healthy sides? I like to saw a sweet potato in half, rub a tiny bit of extra virgin oil on the flesh, place oil side down on a non-stick pizza tray (the one with holes) & cook for about 30-40 mins until soft & golden brown. On another plate my mum usually enjoys a few slices of griddled halloumi. Also, lightly toasting some wholemeal pitta or flatbread is a fab way to soak up all that juicy dressing! I never forget to throw some extra walnuts, sun dried tomatoes & olives in little bowls! If you're feeding a few then why not add squash to the sweet potatoes & steam some greens?

This recipe is super versatile so add whatever! I usually throw in some chickpeas & extra veg...

Vegan Superfood Beany Salad

Serves: 4 (or more when eaten as a side)

Prep time: 5 - 10 mins

Cook time: 25 - 30 mins

Total time: 30 - 35 mins

Ingredients:

1/3 cup aduki beans
1/3 tricolour quinoa
1 can cannellini beans (400g)
1/2 red onion
large chunk cucumber
2 large handfuls cherry/Roma tomatoes
large handful green, pitted olives with chilli
2 large handfuls spinach
1 pepper (I like using a couple of mini, sweet peppers if you can get your hands on some)
1 carrot
a couple sun dried tomatoes
handful walnuts

& for the dressing

2 tbsp vegan pesto
pinch salt & pepper
drizzle extra virgin olive oil
1 tsp lemon juice
large glug balsamic vinegar
1 tbsp balsamic glaze
sprinkle poppy seed/sesame seed/milled linseed (or all of them!)

Method:

Rinse the aduki beans thoroughly in a sieve before bringing to the boil for 10 mins. Reduce to a low heat & simmer for 15-20 mins until tender.
Meanwhile, rinse the quinoa thoroughly in a sieve to get rid of the bitterness before simmering for 15 mins. No need to stir whilst cooking.
If using, whilst the quinoa & beans are cooking, hard boil an egg for around 10 mins.
Now, make your way through the veg! Chop it all up - including the spinach & cheese (optional) - but peel the carrot to mix up the shapes. Transfer to a large mixing bowl. When the egg is done allow to cool, slice into cubes & add.
Once the quinoa is cooked, transfer to the sieve, wash with cold water, drain & then gradually mix into the veg. Do the same with the aduki making sure the beans are fully rinsed.
Next, empty the cannellini can into the sieve. Rinse, drain & stir into the salad.
Sprinkle in the walnuts, salt & pepper. Then gradually add the pesto, lemon juice, extra virgin olive oil, balsamic vinegar & balsamic glaze.
Once the salad is fully combined, add the seeds & let stand for a couple of minutes before serving.