1 comment

THIS ENTREE is so easy to make and so delicious. I like adzuki beans not only because they are a complete protein but also because they are smaller and easier to digest than other beans. I soak them overnight or buy them in a BPA free can. This dish is a weekly staple in our house because our son, Brayden, loves it, too.


[Serves 2]

1 cup quinoa
2 cups filtered water
2 15-ounce cans of adzuki
beans, rinsed and drained (I use Eden Organic)
4 green onions, sliced
2 limes, freshly juiced
4 garlic cloves, minced
1 heaping teaspoon cumin
2 avocados, sliced
Small handful of cilantro, chopped


Cook the quinoa by combining the water and quinoa in a pot over high heat.

When the water comes to a boil, cover the pot and turn the heat down to the lowest setting, and cook for 15-20 minutes, or once the water is absorbed and quinoa is cooked.

While the quinoa is cooking, pour the beans into a small saucepan and cook over low heat. Stir in the onions, lime juice, garlic, and cumin and let the flavors combine for 10 to 15 minutes.

When the quinoa is done cooking, scoop the quinoa into individual serving bowls.

Top with beans, avocado, and cilantro. Serve and enjoy.

1 comment


Hi Dr. Daryl Gioffre, I made the recipe for Quino Burrito Bowl. In the book, it mentions it feeds two. I just wondered if it was meant to feed 4 instead? Could this be a misprint? I was afraid to eat all of it this evening. I loved the recipe by the way.

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