* 1 tomato, seeds and excess pulp removed, chopped
* 1 can adzuki beans, rinsed well
* 4 TBS lemon juice
* 3 TBS olive oil
* 3 cups shredded romaine lettuce
* 1 avocado, cubed
* 1 TBS chopped pumpkin seeds
* Unrefined sea salt and pepper, to taste
Directions
Combine rinsed quinoa, water, onion, garlic, and a little salt in medium saucepan and turn heat to high. Bring to a boil, cover, lower the heat to low, and simmer gently for about 15 minutes. Fluff with fork and transfer to a bowl. Add chopped herbs, tomato, rinsed adzuki beans, 2 TBS lemon juice, 1 TBS olive oil, salt and pepper.
Toss romaine and avocado in rest of lemon juice and 2 TBS olive oil. Season with salt and cracked black pepper. Serve quinoa on bed of salad greens. Sprinkle with chopped pumpkin seeds.
