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Quinoa, Adzuki Beans and Avocado With Ginger Miso Dressing

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“I found this recipe on (see here and loved it. I found there was more than enough dressing for a few batches of the quinoa mixture.”

Ingredients Nutrition


  1. Soak the quinoa for 15 min in water and rinse.
  2. Add quinoa to 1.5 times as much water. Bring to a simmer and cook on low for around 30 minutes until done. Let it cool a little.
  3. Lightly sautee the kale or spinach no more than 1 minute, with a touch of coconut oil, or olive oil in a pan (or steam for about 1 minute or slice super finely and go raw.)
  4. Boil the frozen edamame just until thawed.
  5. Toast the seeds in a toaster over or on the stove top.
  6. Mix it all together, add a drizzle of miso ginger dressing.
  7. Dressing:
  8. Toss everything into a blender (or shake vigorously in a jar). It will be a bit runny (use a touch less water if you wish), but if you keep it in the fridge, it will thicken as the oil solidifies. Makes about 1/2 cup.

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