Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50
Makes: 4 portions
3 small carrots, shaved with a vegetable peeler
1 cup french beans, sliced
2 tablespoons sesame seeds, more for serving
1 cup quinoa
2 tablespoons chopped fresh cilantro leaves, more for serving
1 1/2 cups cooked adzuki beans, drained and rinsed
1 avocados, mashed
1 small fresh red chili, sliced
Sesame Miso Dressing
1/4 cup white miso
1/3 cup rice vinegar
1/4 cup olive oil
3 tablespoons tamari
1 tablespoon toasted sesame oil
Place the beans in a large pot, and add cold water to cover them by 2 inches. Season them with salt, and add any aromatics to the pot. Bring to a boil, reduce the heat, and simmer until the beans are tender, but not mushy. This could take anywhere from 35 to 90 minutes, depending on the freshness of your beans. If the beans begin to dry out as they cook, add more water to the pot, as needed.
Make the dressing. In a small bowl, whisk together the miso, rice vinegar, olive oil, tamari, and sesame oil.
In a large bowl, mix the carrots, French beans, and sesame seeds with 1/4 cup of the dressing.
Just before serving, fold the cilantro in the salad. Divide the quinoa, salad, beans, and avocados among four bowls. Drizzle with more dressing, as desired, and sprinkle with the chili and more cilantro and sesame seeds