1 cup quinoa
2 ¼ cups water
Pinch of sea salt
3 tablespoons vinegar (red wine or apple cider)
2 tablespoons water
2 cloves garlic
½ teaspoons chili flakes
Salt and pepper to taste
¼ cup extra virgin olive oil
1 cup cooked aduki beans
1 small bunch flat leaf parsley

Rinse quinoa. Bring water and salt to a boil and add quinoa. Simmer covered for 20 minutes or until grains are fluffy and water is absorbed. Make chimichurri sauce: combine vinegar, water, garlic, chili flakes, salt, pepper and oil in a blender and pulse until well combined. In a big bowl, gently mix together quinoa, chimichurri sauce and aduki beans.
Garnish with a few whole parsley leaves.