Ingredients:

  • 1 cup dried red beans (such as adzuki or kidney beans)
  • 4 cups water (for soaking)
  • 4 cups vegetable broth (or water for cooking)
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon ginger, grated
  • Salt to taste
  • 2 cups cooked quinoa or brown rice
  • 2 cups steamed broccoli florets
  • 1 avocado, sliced
  • 1 medium carrot, shredded or julienned
  • Handful of fresh spinach or mixed greens
  • Juice of one lemon (about two tablespoons)
  • 3 tablespoons tahini
  • Salt and pepper to taste
  • Water as needed to thin out dressing

Instructions:

  1. In a large bowl, cover the dried red beans with approximately four cups of water. Let them soak overnight or for at least six hours.
  2. After soaking, drain and rinse the beans under cold running water. In a large pot, combine soaked red beans with four cups of vegetable broth (or fresh water), minced garlic, chopped onion, grated ginger, and salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer uncovered for about an hour until tender.
  3. While your beans are cooking, rinse quinoa in cold water. Cook according to package instructions.
  4. Steam broccoli florets for about five minutes until bright green but still crisp.
  5. In a small bowl whisk together lemon juice and tahini until smooth. Add salt and pepper to taste.
  6. ssemble each bowl starting with a base layer of either cooked quinoa or brown rice then top with generous portions of cooked red beans followed by steamed broccoli florets add sliced avocado shredded carrots finish off with fresh spinach/mixed greens on top drizzle tahini dressing generously over everything.