This recipe is a mash-up of inspiration from two different recipes, Tangerine Quinoa Pilaf from The Sunset Cookbook and Curried Couscous Salad in The Barefoot Contessa Cookbook. A small amount of beans and quinoa turns into a satisfyingly generous (and protein-rich) amount of salad, and it can easily be made a day or two in advance. If your favorite farmers' market vendor has carrots in groovy colors like purple and burgundy, by all means buy them instead of the usual orange ones. You'll lose a lot of the color if you peel, so just wash well and dice.

Recipe: Quinoa-Adzuki Bean Salad

Summary:
This is a perfect addition to a potluck or picnic, as it can be made in advance, keeps well, and can be eaten by just about anyone.

By Stephanie Rosenbaum

Prep time: 15 minutes, plus 1 hour soak time for the beans
Cook time: 45 minutes
Total time: 2 hours
Yield: 4 cups

Ingredients

1/2 cup adzuki beans, soaked in hot water to cover for 1 hour
1 cup quinoa, rinsed
1 1/4 cup water
generous pinch of salt
grated rind and juice of 1 tangerine (or orange)
1 tsp curry powder or garam masala
1/3 cup extra-virgin olive oil
1 tsp apple cider vinegar
Salt to taste
2 tbsp raisins, currants, or dried cranberries
2 carrots, peeled and diced
2 scallions, minced
2 tbsp minced parsley
1/4 cup lightly toasted almonds (sliced or slivered) or pine nuts

Instructions

In a medium saucepan, cover adzuki beans with several inches of water and bring to a simmer. Cook over medium-low heat until tender, about 30-45 minutes. Remove from heat, drain, and set aside. (Beans can be cooked a day ahead.)
While beans are cooking, bring water, half the tangerine juice, and salt to a boil in a medium saucepan. Add quinoa. Cover the pan and reduce heat to low. Simmer gently until quinoa is cooked through, about 20 minutes.
Fluff up the quinoa with a fork. Scoop it into a large bowl. In a small bowl, whisk together vinegar, remaining tangerine juice, curry powder, olive oil and salt to taste. Drizzle over quinoa, tossing gently. Add adzuki beans, tangerine zest, raisins, carrots, scallions, and parsley. Taste for seasoning

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What to Bring to the Gluten-Free Vegan Potluck: Quinoa-Adzuki Bean Salad