Adzuki Bean & Quinoa Tabbouleh Salad with a Twist

For the tabbouleh

• 1/2 cup dry adzuki beans (or use 1.5 cups cooked beans)*
• 3/4 cup uncooked quinoa (makes 2.5 cups cooked)
• 1 cup packed fresh parsley, thick stems removed and minced
• 1/2 cup packed fresh Cilantro, thick stems removed and minced
• 2 small tomatoes, chopped (makes 1 & 1/4 cups)
• 3 large green onions, chopped
• Herbamare or fine grain sea salt & black pepper, to taste

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