Adzuki Bean & Quinoa Tabbouleh Salad with a Twist

by Angela (Oh She Glows) on June 5, 2012

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Last week, I had a meeting downtown and it was the perfect excuse to grab a bite to eat at Fresh restaurant. Whenever I’m in the city I try to pop in for a meal, even if that means eating an early dinner at 4pm and hitting rush hour traffic on the way home. It’s always worth it.

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I started with a juice made up of grapefruit, beets, ginger, lemon, milk thistle, and cayenne. This might just be one of my favourite healthy juices and the bright pink colour gets me every time.

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For an appetizer, I ordered the spring rolls stuffed with brown rice vermicelli, mushrooms, carrot, and cilantro served with a garlic dipping sauce. Not something I normally order, but I really enjoyed this!

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Being in the spirit of the salad challenge, I ordered another new-to-me dish: the All Star Salad made up of quinoa and adzuki bean tabbouleh,  raw shredded kale, goji berries, toasted nut and seed mix, sunflower sprouts, parsley, cilantro, grilled sweet potato, and tofu.

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This picture really doesn’t do it justice, but let me just tell you I was kicking myself for not trying this sooner! It was the perfect balance of whole grains, protein, and healthy fats with a great crunchy texture thanks to the toasted nuts and seeds. I didn’t leave a bite behind.

The problem with many dishes at Fresh is that they can be tricky to recreate at home. Most of their dishes contain all kinds of toppings, sauces, grains, and multiple proteins which is why they taste so great, but they can be lengthy to prepare. If you don’t feel like preparing the entire salad, I suggest simply making the tabbouleh. It makes about 5-6 cups worth and is a lovely addition to any lunch!

I started with a bed of 1 cup shredded lacinato kale. By “shredded”,I just mean that I finely chopped it on a cutting board, after removing the thick stems at the bottom of each leaf. For those of you who still aren’t crazy about kale, I highly recommend trying lacinato kale. It’s much milder than curly kale and also has a nice smooth texture.

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Next, I made tabbouleh with a twist. It’s filled with red quinoa, adzuki beans (I really need to make these more often!), parsley, cilantro, green onion, and tomato. I knew with the right dressing, this was going to be a new favourite tabbouleh.

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For the dressing, I decided on a red wine vinegar, olive oil, and garlic dressing instead of the typical lemon dressing that we often see in tabbouleh recipes. It has just the right amount of bite from the vinegar, while still being quite mellow.

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I poured the dressing on the Tabbouleh and mixed it all up. Then, I added sea salt and pepper to taste and added another tablespoon of red wine vinegar to make it pop a bit more. It turned out incredible and I could barely keep myself from shoveling it all in right then and there.

I added about a cup and a half of the Tabbouleh on top of the shredded kale:

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Followed by a sprinkle of goji berries, pepita and hemp seeds:

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And finally, pea sprouts and baked sweet potato rounds.

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All of these toppings are completely optional, depending on your preference and you can certainly enjoy the Tabbouleh on it’s own as I mentioned. Thanks to the beans and complete-protein quinoa, I found it very satisfying. In an effort to save time, I didn’t add any tofu, but feel free to add some if you wish.

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Print

Adzuki Bean and Quinoa Tabbouleh Salad with a Twist

Vegan, gluten-free, nut-free, soy-free

By

Inspired by Fresh Restaurant’s All Star Salad.

Yield
6 cups tabbouleh
Prep time
Cook time

Ingredients:

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
For the dressing
  • 1/3 cup + (1 tbsp, optional) red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • Herbamare/fine grain sea salt & ground pepper, to taste
  • 1 tbsp nutritional yeast (optional)

Directions:

  1. Adzuki beans: Soak the dry beans overnight in water OR use the quick soak method like I did: Place beans in a pot and cover with water. Bring to a boil and then turn off the heat and let it sit for 1-2 hours. After soaking, drain and rinse the beans and then place back into the pot with new water, covering the beans with water by about 2-3 inches. Bring water to a boil and then reduce heat to low-medium, simmering for about 35-45 minutes. Watch closely and add more water if necessary. Alternatively, you can use canned beans for a time-saver.
  2. Sweet potato: Meanwhile, preheat oven to 425F. Line a baking sheet with parchment paper. Slice a sweet potato into 1cm rounds. Lay flat on baking sheet at bake for about 15 minutes each side, watching closely so it doesn’t burn.
  3. Quinoa: Add 3/4 cup of dry quinoa and about 1 & 1/4 cups water in a medium-sized pot. Stir. Bring to a boil and then reduce heat to low and cover with lid, simmering for about 15-20 minutes and watching closely. Quinoa will be light and fluffy when ready and the water will be absorbed.
  4. Dressing: Whisk together all dressing ingredients and season to taste. Or feel free to use a mini processor if you have one.
  5. Tabbouleh: Combine the drained & cooked beans, quinoa, and chopped vegetables in a large bowl. Pour on the entire amount of dressing and stir well. Season to taste. Makes about 5.5-6 cups and should keep for at least a few days in the fridge.
  6. To assemble the salad: Add 1 cup shredded kale onto a plate or large bowl. Spoon on 1.5 cups of tabbouleh on top. Garnish with goji berries, pepita and hemp seeds, and a handful of sprouts (all optional). Finally, add the grilled or baked sweet potato rounds on the side.

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I hope you enjoy it as much as I do!

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{ 136 comments… read them below or add one }

Yasmine June 5, 2012 at 10:00 am

Yummy, I have to try it!

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Danielle @ Deeliciously Healthy Eats June 8, 2012 at 12:43 pm

This looks incredible! I haven’t made tabbouleh salad since I worked at a health food store many moons ago. I’m definitely trying this dish out very soon. thanks for the inspiration!

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Anna @ The Guiltless Life June 5, 2012 at 10:02 am

This looks delicious! Salads are easy to have all the time if you eat such interesting combos! I also get inspiration from restaurants – when I’m feeling stumped I just look up menus online and it gives me all kinds of ideas lol!

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Angela (Oh She Glows) June 5, 2012 at 10:10 am

I love to look up menus sometimes too. Great inspiration. I also used to do that all the time when I made fresh juices and didn’t know what to combine.

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j3nn June 5, 2012 at 10:02 am

I like the addition of garlic to the dressing! Sounds delicious. I had a tasty vegan quinoa salad over the weekend that I am hoping to recreate at home. But now I think I may have to add beans, too. :)

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Alisha @ Pink Spatulas June 5, 2012 at 10:10 am

I’m always looking for new ways to use quinoa! Ha, I actually just leaned how to pronounce it correctly the other week.

As a side note, since eating more plant-based, I love, love, love your recipes. I haven’t been disappointed by a single one yet!

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Angela (Oh She Glows) June 5, 2012 at 10:11 am

Thank you Alisha, so happy to hear that!

And yea, it also took me a while to figure out it’s pronounced keen-wa. ;)

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Tiffany @ eat clean work dirty June 5, 2012 at 10:10 am

I’ll have to try this next week, looks amazing!

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Averie @ Averie Cooks June 5, 2012 at 10:16 am

The salad looks great but those sweet potato rounds are picture-perfect! They should have a whole post dedicated to them….cooked to perfection!

And the salad sounds so perfect for summer, too!

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Heather (heathers dish) June 5, 2012 at 10:23 am

I can’t get enough of grain salads these days….this sounds incredible!

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Laura @ Sprint 2 the Table June 5, 2012 at 10:25 am

This would be a great salad to bring to a picnic! I love adzuki beans – I just started sprouting them at home and they add a wonderful crunch to dishes.

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Angela (Oh She Glows) June 5, 2012 at 10:29 am

Oh I will have to try sprouting them too. Great idea.

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Jocelyn @ Peace Love Nutrition June 5, 2012 at 10:28 am

Your sweet potatoes look so pretty! You always do such a great job with your food presentation.

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Angela (Oh She Glows) June 5, 2012 at 3:02 pm

Thank you Jocelyn! Salads are easy for me to photograph because the veggies always look so good with minimal effort. :)

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Catalina @ Cake with Love June 5, 2012 at 10:31 am

The salad that you have recreated look a million times better and so much more tastier!! :)

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Isa June 5, 2012 at 10:33 am

This looks soooo yummy (you’ve done it, I’m hungry now), and I’m having a quinoa phase at the moment. Have not tried red quinoa though.
We are going downtown soon (Lady Antebellum concert, yeaaaah), I want to try that Fresh place. Looks awsome
Thanks Angela.

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Angela (Oh She Glows) June 5, 2012 at 3:02 pm

hope you enjoy it if you go! Just a tip- they don’t take reservations and can be busy depending on the time of day.

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Karen June 5, 2012 at 10:34 am

that’s it! you are officially the best!! I work right by the Crawford location and my boss and I are in LOVE with the ALL STAR!!! You made my dreams come true haa now I can make it at home!

Might try and attack it on Saturday for a family BBQ..
Thanks so much!

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Angela (Oh She Glows) June 5, 2012 at 3:03 pm

I love the Crawford location! Their patio is so nice in the summer :) enjoy the salad!

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[email protected] KatieDid June 5, 2012 at 10:41 am

love the cute rounds! I adore eating sweet potatoes that way but I’m usually too lazy to actually bake them and end up microwaving them.

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Leanne @ Healthful Pursuit June 5, 2012 at 10:44 am

Yum, looks delicious! I love finding a restaurant that makes me care less about rush hour and actually look forward to going into the city for! Generally I hate going into the city.

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Suzie June 5, 2012 at 10:51 am

Oh my, yumm! This looks so incredible and will definitely be trying this soon, thanks for sharing :)

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Lauren June 5, 2012 at 10:54 am

Your pictures are all so pretty! How do you bake your sweet potato rounds? It seems like mine always end up mushy.

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Stephanie @ The Fitness Adventures June 5, 2012 at 11:09 am

I love your exciting new recipes and your food photography so much! I will definitely be trying out this salad very soon.

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Angela (Oh She Glows) June 5, 2012 at 3:14 pm

Thank you Stephanie, you are too kind!

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Faith @ For the Health of It June 5, 2012 at 11:12 am

That looks absolutely amazing! The sweet potato rounds are so pretty – like little flowers!

I always feel the same way about stopping in restaurants if I’m in the area of a healthy favorite. Sometimes it’s worth switching up your schedule a bit for the food ;)

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K June 5, 2012 at 11:18 am

Yum! Tabouleh, must try!

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Madison @ Pilates Makes You Happy June 5, 2012 at 11:23 am

Um, can I just say.. those sweet potatoes look BEAUTIFUL!

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Angela @ Eat Spin Run Repeat June 5, 2012 at 11:28 am

Ange, this is BEAUTIFUL! I agree, dishes from Fresh can be really tough to re-create. I love the look of those sweet potato rounds. Yours look like flowers! I think they should hire you to do food presentation for them! :P

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Angela (Oh She Glows) June 5, 2012 at 3:13 pm

well, that would be a dream come true!

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Kaila @healthyhelperblog! June 5, 2012 at 11:42 am

Those sweet potatoes look like little flowers! Love pretty food!

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Rachel B June 5, 2012 at 11:47 am

you always make the most incredible salads!! I love making tabouleh with quinoa, quinoa in any kind of salad actually. I’ve loved your quinoa with strawberries, blueberries and almonds, as well as quinoa with butternut squash, pecans and cranberries. I always throw it on top of a heaping bed of baby spinach but kale sounds just as delicious :)

Have you tried quinoa stuffed peppers? I like to make a salad with quinoa, black beans, corn, onion, garlic (lots of this), and diced tomatoes with a bunch of cumin, nutritional yeast, and red/black pepper.. bake them and top them with a sprinkle of daiya cheese and either toasted pumpkin seeds or cumin seeds. PURE HEAVEN! i bet topped with some avocado would give it a creamy extra flair

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Angela (Oh She Glows) June 5, 2012 at 3:11 pm

No I haven’t made quinoa stuffed peppers, but your take on them sounds amazing! They would be great on a grill too.

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Jackie Smith June 5, 2012 at 11:47 am

I have never been to Fresh, but I have the reFresh cookbook and everything we’ve tried has been absolutely delicious!

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Hailey June 5, 2012 at 11:49 am

Yay! I think tabbouleh is my favorite salad ever! Way to turn it into a meal! I can’t wait to try it. :)

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Carissa June 5, 2012 at 11:50 am

I never thought of slicing a sweet potato to roast it! I always automatically cut it into wedges. I love how it looks like a flower on your plate. (P.S. Your salad looks much prettier than the Fresh one.)

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Angela (Oh She Glows) June 5, 2012 at 3:10 pm

It does kinda look like a flower, eh? Thanks for your compliments!

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[email protected] for the Soul June 5, 2012 at 12:01 pm

oh man I looove tabbouleh~there’s always that one amazing restaurant/cafe that you just HAVE to stop by (or drive miles and miles just to eat there :P), isn’t there?! I’m guilty of that. hehe

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Angela (Oh She Glows) June 5, 2012 at 3:07 pm

haha yup that about sums it up!!!

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The Mrs @ Success Along the Weigh June 5, 2012 at 12:10 pm

I’m with everyone else on the sweet potato rounds because those babies look delectable. Do you have a recipe for them already?

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Angela (Oh She Glows) June 5, 2012 at 3:07 pm

nope, I think it was my first time making SP rounds if I do recall. :)

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Jillian June 5, 2012 at 12:29 pm

Those sweet potato rounds look great! I never would have thought to pair them with a salad.

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Rachel June 5, 2012 at 12:44 pm

This looks delicious! And as simple as they are, those sweet potato rounds look delicious. I don’t know why I’ve never thought of cooking them that way before – so easy!

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Lindsay June 5, 2012 at 12:49 pm

I’ll echo the chorus of loving the sweet potato rounds! :)
In the directions for them, you don’t mention any oil. Do you not roast them with any olive on them? If not – I clearly need to try that, as yours look great!

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Angela (Oh She Glows) June 5, 2012 at 3:06 pm

thanks for pointing that out, I totally roasted them with a bit of oil. Will add that in now.

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Angela @ Happy Fit Mama June 5, 2012 at 1:11 pm

I just recently tried Adzuki beans for the first time. They make fabulous vegan brownies!

I’m ready to try them in a salad now!

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Janessa @ Epicurious Vegan June 5, 2012 at 1:17 pm

Oh my god this looks SO. GOOD. My mouth is watering, which happens with salad recipes only once in a great while. I am so excited to try this!

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Lexi @ You, Me, & A World to See June 5, 2012 at 1:37 pm

That looks amazing!!! Especially those roasted sweet potato pieces :) I’m dying to try Fresh after hearing you talk about it.

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Cait's Plate June 5, 2012 at 1:39 pm

Those sweet potatoes look PERFECT!

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Laura @ My Pink Thumb June 5, 2012 at 1:47 pm

This looks insane!! mmmmm!

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Wendy Irene June 5, 2012 at 1:54 pm

The color of that drink is awesome!! What a fun office color that would make ;-) Tabbouleh is one of my all-time favorites. I love to have it in the fridge for dinner on busy nights. My local Costco sells a packaged Tabbouleh (near the fresh salsas) that is really good. It is what I eat on my son’s baseball nights ;-) Have a great evening, Angela!

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janet @ the taste space June 5, 2012 at 1:57 pm

Looks great, Ange! I agree, lacinato kale is definitely the way to go! I ended up planting lacinato, Vates and redbor kale in my garden and really should have just gone with the lacinato only since it is my favourite… at least I will get variety this summer, along with my multitude of collards I planted, too! :) Bring on the greens!

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Liz June 5, 2012 at 2:12 pm

Ang,

I completely agree about the lacinato kale; I could NOT get on the kale bandwagon (despite umpteen years of veganism under my belt) and could NOT understand why one even existed for such an unappetizing, rough, coarse green thing. But I was going about it all wrong and buying the curly kale; even in a green smoothie I could NOT choke it down. Enter lacinato; it is the ONLY kale I’ll use now, and I absolutely LOVE it. So, yes, anyone out there hatin’ on kale, make sure you’re getting the lacinato/Tuscan/dinosaur kale.

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Caralyn @ glutenfreehappytummy June 5, 2012 at 2:34 pm

that salad looks delicious!! i love quinoa:) and the color of that juice! my oh my! thanks for sharing!

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Emily (Edible Psychology) June 5, 2012 at 2:44 pm

Ooh my, this looks like perfect summer food! Can’t wait to try it!

~Emily~

P.S. Do you get time off in Canada for the Queen’s Diamond Jubilee?

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Stefania @ Revitalize with Stefania June 5, 2012 at 2:50 pm

this looks so good. I actually have some sunflower seeds sprouting right now too!

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Jesse (OutToLunchCreations) June 5, 2012 at 2:54 pm

Have you seen the Fresh Cookbook? I bought it a while ago and so far everything I have made from it has been amazing! I am obsessed with the California Classic Salad. I actually went to Fresh after your posted about the Tangled Thai Salad and ordered it, it was AMAZING! I eat salad every day for lunch so I’m really excited about your challenge and all the delicious recipes that will come out of it.

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Allison June 5, 2012 at 3:00 pm

This looks delicious – can’t wait to make it!

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Dayna June 5, 2012 at 3:02 pm

Looks delicious! The sweet potatoes look beautiful…like flowers! How did you do that??

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Angela (Oh She Glows) June 5, 2012 at 4:31 pm

haha I didnt do anything special, that was just how they roasted. :) pretty huh? I also left the skin on…

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Kristy June 5, 2012 at 3:36 pm

I love this- Such a great twist on traditional tabbouleh salad! The addition of goji berries and hemp seeds is wonderful! Thank you for this!

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Moni Meals June 5, 2012 at 4:06 pm

This is a dream a meal! Anything with sweet potato, count me in and I love how they’re sweet potato rounds! Way cooler. ;) looks like a great salad.
Thanks for sharing Ang.
I love also that beet drink too, also one of my favorites.

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Beth June 5, 2012 at 4:14 pm

That looks really, really good! I have some dried adzuki beans I didn’t know what to do with … now I do! Thanks!

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Lynn West June 5, 2012 at 4:29 pm

The Sweet Potatoes look so yummy, this is so easy, I will have to try this evening!! Thank you for your posts and all the Love you bring to good food and your amazing photographs!!

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OAyuso June 5, 2012 at 4:38 pm

I was in Toronto two years ago. It’s a wonderful city. Your recipes too! I’m a big fan! Thank you.

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Angela (Oh She Glows) June 6, 2012 at 7:02 am

Thank you! It is a wonderful city :)

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Lia June 5, 2012 at 5:32 pm

Nommm! Looks real nice! I’ve never used Adzuki beans, and this is an interesting way. Coming from the middle east, I don’t veer much from the traditional tabbouleh recipes. Thanks for helping me think outside of the box :D

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Lisa (bakebikeblog) June 5, 2012 at 5:58 pm

delightful!!!

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B @ Crags and Veggies June 5, 2012 at 6:25 pm

Beautiful juice! I’m loving my juicing challenge this summer. Will definitely have to try that combo! Love the idea of quinoa tabbouleh!

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Jill June 5, 2012 at 7:46 pm

Kinda off topic but thanks for posting the pic of Toronto! I grew up there and have been living in Atlanta since ’96…makes me miss home! BTW…love your blog!

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Angela (Oh She Glows) June 6, 2012 at 7:01 am

no prob, glad you liked it!

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Kathryn June 5, 2012 at 8:12 pm

I just got home from Fresh having ordered that salad!! Can’t wait to try at home.

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Deirdre @ Aliment June 5, 2012 at 8:25 pm

Everything about that dish looks delish. How may I ask did you get the sweet potato to pucker in flower-like. Lovely food styling! I can’t wait to try!

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Angela (Oh She Glows) June 6, 2012 at 7:01 am

I didnt do anything to it but roast it…not sure why it did that? Maybe because I left the skin on and overbaked it a bit?

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jacinta June 5, 2012 at 8:58 pm

Yours looks so much better than theirs! You should be proud :)

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Alex @ Raw Recovery June 5, 2012 at 9:22 pm

This looks lovely! I just bought some sweet potatoes and I like the idea of serving them on the side as you have. My favorite way to eat them is as dessert with earth balance and brown sugar :) and vegan marshmallows :)

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LizAshlee June 6, 2012 at 7:10 am

Yum, I love the idea of the sweet potato rounds as a side…what a fun dish!

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Tammi Kibler | How Do You Cook Quinoa June 6, 2012 at 8:09 am

This salad is beautiful, and I will be roasting sweet potato rounds today for sure. In fact, I can’t wait to show my mother the sweet potatoes. She eats SP nearly every day and will love this simple variation.

Thanks for sharing. As so many others have pointed out, your photos are lovely!

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Angela (Oh She Glows) June 6, 2012 at 10:44 am

thank you Tammi!

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Amber from Slim Pickin's Kitchen June 6, 2012 at 8:33 am

I’m not vegan *at all*, and I want to eat this meal every.single.day. Drooool…plus, how in the world did you get your sweet potatoes to look like flowers?!? Did I miss something?!?

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Jennifer @ Peanut Butter and Peppers June 6, 2012 at 8:36 am

ANgela, this looks fantastic!! I just learned to love quinoa and I can’t get enough of it!! Thanks for a great recipe!!

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Noelle (@singerinkitchen) June 6, 2012 at 9:04 am

LOVELY Salad!!

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Olga June 6, 2012 at 9:04 am

Your pictures are a-ma-zing! I bake sweet potato often, I like to brush it with mix of bbq sauce and olive oil before baking. Angela, how you get this flower shape for your potatoes? Did you carve it before slicing and baking? They look awsome! Also, that mixed beet juice color just knocking out.. I would drink it just because of color. At some time I was experimenting with fresh juices and learned that beet juice is very powerful but should never be consumed alone – it should always go with other juices. I like to combine it with a grapefruit juice!

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Angela (Oh She Glows) June 6, 2012 at 10:48 am

haha nope it just did that in the oven! Weird eh?

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Robyn June 6, 2012 at 9:14 am

Wow,,,,that photo of your salad is truly a piece of art,,,beautuful texture and colour. I don’t do many grains anymore, but I’m looking forward to this one!

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Kelly June 6, 2012 at 9:51 am

Over the weekend I made the potato & asparagus salad I saw here a couple of days ago…delicious!! It was even good cold, but I really did enjoy it warm. This Adzuki Bean & Quinoa Tabbouleh Salad looks so pretty & I bet it tastes even better. I can’t wait to make this! Ange, my neighbors love me on Sunday evenings when I share all of your goodness with them : )

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Cat @ Breakfast to Bed June 6, 2012 at 11:11 am

adzuki beans are GREAT in sweet preparations, too. Have you tried?

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Angela (Oh She Glows) June 6, 2012 at 1:52 pm

no I havent! Do tell :)

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Kasandra June 7, 2012 at 7:37 am

yes, DO tell!!

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Cat @ Breakfast to Bed June 7, 2012 at 8:19 am

see above!

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Tiffany June 6, 2012 at 11:28 am

Hey Angela,
This comment is really more appropriate for a smoothie post, but I didn’t know if you’d see it that quickly. I mentioned one of your green monster recipes in a post on my blog this morning, and I added a link to you.
I just wanted to say thanks for all the excellent recipes, and have a great day!

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Angela (Oh She Glows) June 6, 2012 at 1:52 pm

Yes I just saw that, thank you so much for the shout out!

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Erin Motz June 6, 2012 at 1:06 pm

That is absolutely beautiful and I don’t blame you for being smitten with the juice – that color is unreal! Like, one of those you can’t even believe nature created all by herself!

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Shira June 6, 2012 at 1:34 pm

Hi Angela,
Your salad looks great and I looove Fresh, I always drop an when I am in the city!
I live outside of Toronto too, Markham, and I was wondering which grocery store you find this lacinato kind of kale for salads, rather than the curly kind that isn’t generally used for salads? Can’t find it anywhere like Loblaws, Longos, etc, so thought I might get some ideas from where you find it?
Thank you!

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Angela (Oh She Glows) June 6, 2012 at 1:51 pm

I buy it at Organic garage, Fortinos, and Whole Foods. Did you hear Markham is getting a whole foods??? :)

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Shira June 6, 2012 at 2:05 pm

Ahhh no I didn’t, that’s fantastic! I just looked it up when I read this comment and I am really excited! It’s like a little Too close by actually haha, thanks for the good news and the tips :)

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Angela (Oh She Glows) June 6, 2012 at 3:47 pm

im so excited for you! My sis told me about it- she almost had a heart attack when she drove by one day and saw the sign. ;)

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Eileen Snyder June 6, 2012 at 2:31 pm

this looks amazing…
i would also love to make that beet drink…i’ll try to make one…this is all new to me and lots of fun…i want to eat it all now… :)

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Sarah @ The Healthy Diva June 6, 2012 at 5:39 pm

Oh my goodness this sounds so good!!! I’ve had a can of adzuki beans sitting in my cupboard waiting to be used up. Perfect recipe to use them up :)

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Martha June 6, 2012 at 10:10 pm

I made this for dinner tonight and it was DELISH! So filling too. I put some maple syrup on the sweet potatoes for the last few minutes in the oven which was really yummy.

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Angela (Oh She Glows) June 7, 2012 at 7:52 am

So glad you enjoyed it Martha! Maple syrup is a great idea, I will have to try that.

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Kasandra June 7, 2012 at 7:37 am

This is one of my fav all-time salads.. mostly because it doesn’t feel like you’re eating a salad, it’s so filling! I made this salad at home for about a month straight after Fresh introduced it..

And wouldn’t you believe, one year later and right after you post it on your blog, they put their recipe in their newsletter! Now, whose to try…

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Angela (Oh She Glows) June 7, 2012 at 7:53 am

really? haha that’s funny. I need to get on their newsletter stat. I didn’t know they even had one!

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Becca June 7, 2012 at 8:18 am

I’m sure you’ve already seen it, but in case you don’t subscribe to the Fresh Restaurant Newsletters (sent by email)… this month’s issue (June, sent out last night), features the recipe for the All Star Salad… hmm, makes me wonder if Fresh got word of your recreation and wanted to set the recipe record straight? Anyway, your version is spot on!

If you don’t get the newsletter, I can forward it to you, if you’d like.

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Amanda June 7, 2012 at 8:29 pm

Wow, this looks amazing! I love kale and quinoa and I’ve been wanting to try adzuki beans so this would be perfect. BTW, yours looks WAY better than the original! :)

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Rebecca June 8, 2012 at 10:10 pm

I made this twice already this week. LOVE. I used kidney beans, though, because I am lazy. Tonight, I threw it in a salad with spinach, extra tomatoes, kalamata olives and a teeny bit of honey mustard. Holy delicious! My husband loves it too.

BTW I have been vegetarian for sixish months (not vegan, though, I am not that hardcore) and your website has been a Godsend. Good veg dishes make meat seem so bland in comparison! And yours are amazing. Thank you!

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Angela (Oh She Glows) June 10, 2012 at 7:50 am

Thank you Rebecca, that is so great to hear! Congrats on being veg for 6 months :)

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Catherine June 9, 2012 at 8:14 am

I love your creative spin on tabbouleh. Not sure why I have never tried to make it at home!

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Yvonne June 9, 2012 at 8:57 pm

I made this for dinner tonight. It was amazing! All your recipes have really showed me the amazing variety of yummy and interesting foods I can eat on a whole foods diet. Appreciate it!

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Angela (Oh She Glows) June 10, 2012 at 7:45 am

Thank you Yvonne, I’m so glad to hear that!

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Angela @nc_angie June 10, 2012 at 11:07 am

I love this recipe! What a tasty way to get lots of fiber, protein, vitamins and minerals. I’m going to share the link with my followers and friends. Recipes like this make it easier to get people to eat amazing leafy greens, high-powered adzuki beans, and whole grains. Thanks so much for sharing. :)

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Anna June 10, 2012 at 4:27 pm

Just made this today and it is SO good. Very refreshing for the summer! I forgot to make those sweet potatoes, but the salad is good alone.

I’ll be making this again!

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Dara June 11, 2012 at 3:54 pm

Gorgeous! I love tabbouleh and tuscan kale is the greatest salad green ever!

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Shelley June 11, 2012 at 4:20 pm

Hi Angela – I am going to make this tonight, my husband is allergic to sweet potato…any recomendations to substitute for the sweet potato rounds? Thanks

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Stacy June 13, 2012 at 11:02 am

I made this salad for a party and it was beautiful! The only thing I noticed is that after being refrigerated the dressing seemed to disappear into the salad and not leave much flavor which was a pity because it was so yummy when I first put it on. Next time I might make extra to drizzle on before serving.

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Elyse V June 17, 2012 at 2:35 pm

Yummy, I just made this and it is delicious and fast! I had all the ingredients already on hand! Thanks for the great recipe! :)

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Suzanne P June 18, 2012 at 12:35 pm

Delicious! I can’t wait to compare it to Fresh!

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Ember July 8, 2012 at 11:16 am

I added a huge scoop of roasted red pepper hummus to the top of the salad.

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Nd October 10, 2012 at 10:39 am

This is a dumb question, but is there a good substitution for the red wine vinegar in the dressing? Perhaps a different vinegar?

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Angela (Oh She Glows) October 10, 2012 at 10:49 am

Yes im sure other vinegars would work too! I would add it slowly and not all at once, just in case it’s over powering.

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Carmen October 18, 2012 at 1:48 am

Angela I made this salad tonight for my hubby and BFF and we all enjoyed it so much! I have to say there was extra kale leftover on my mans plate…but he devoured the remaining tabouleh!
I was raised in a healthy eating family and after some years of neglect and quite bad health for myself and my husband I am returning much in part thanks to your site and Ari at The Diva Dish. So for me it’s a happy return and for my hubby it’s quite an adventure.

Thank you so very much for your amazing recipes, blogs, they are so inspiring and have prompted me into such a better way of lifestyle!

Every day when I step into the kitchen I am excited to explore something new and every day I feel stronger and healthier as a result!

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Angela (Oh She Glows) October 18, 2012 at 8:33 am

Hey Carmen, Thank you for your lovely comment! That means so much to me.

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terry February 13, 2013 at 8:47 am

looks great, and i plan on making this for a dinner party this weekend. how many people does this recipe serve? thank you

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Angela (Oh She Glows) February 13, 2013 at 8:54 am

Hi Terry, It makes 5.5-6 cups. Hope this helps!

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terry February 13, 2013 at 8:59 am

okay, the dinner party is for 14-16 people but there will be lots of other people, so i think i will double it and it should be fine? i really like your blog, just found it today when searching for recipes using goji berries

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Kerry May 6, 2013 at 10:22 pm

Thank you for this delicious recipe! My boyfriend and I loved it so much! The dressing sealed it… Great flavor! I’m sure I’ll be making this frequently in the future. The sweet potato rounds went really nicely with it, too!

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Anna June 30, 2013 at 7:31 pm

This is absolutely delicious! Just made a batch for my lunch this week and I’m so excited! Perfect summer dish. Thank you!

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sylvia November 16, 2013 at 1:42 pm

wow!!! This is just FANTASTIC!!!

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Maria Nesterova December 2, 2013 at 11:08 am

This recipe was delicious! I didn’t have quinoa on hand so I used buckwheat as a substitute and used a three-bean medley for my beans. It turned out amazing! This is definitely a recipe I will make over and over again in the future.

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Fiona January 1, 2014 at 4:00 pm

I just made this for lunch and I enjoyed it. My husband thought it was okay. It was far too oily so I would use half the oil next time. I also added more vinegar. I really enjoyed it but it still didn’t have as much flavor as some of your other salads. I really like the sweet potato rounds idea!

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Rosanna May 24, 2014 at 2:10 pm

Darn! I live in a small desert community where there are no stores. I took the recipe with me yesterday when I went to Palm Desert and bought everything I needed there. But because kale is not actually on the list, I didn’t realize I needed it.
My husband just drove to our little market. No kale of course. No chard either.
I guess I will shred Romaine unless anyone has a better idea.
I am making this for a vegan dinner party.

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langenskiold March 4, 2016 at 10:26 am

Hi,
Thank you for this lovely recipe !
I live in the south of France where I can find nice organic spinach leaves.
That could maybe replace the Kale.
:)

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sylvia November 7, 2014 at 11:54 pm

Angela – Thanks for this fabulous recipe! What a perfect combo – adzuki and sweet potato! Sweet potatoes are in season and with the cooler damper climate around here, adzuki beans are great for ridding the body of extra bloat ;-) I’m going to try making a colder weather version by lightly stir frying the veggies, tossing in the warm quinoa and beans, and topping with fresh cilantro and parsley.

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Holly January 11, 2015 at 6:17 pm

Hey! Have you considered introducing a pressure cooker into your repertoire? I pressure cook the adzuki beans, and it takes *way* less time. They don’t even have to be soaked!

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brian clarke October 6, 2015 at 3:01 pm

Hi There

Does anyone have the nutritional info on this salad

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Barbara February 12, 2016 at 9:58 am

I love the addition of the roasted squash in the photos of your posted salad. The shapes are lovely and enhance the visual. I made a similar Aduki Bean salad from a recipe by Amy Chaplin. It called for pickled cucumbers which added a joie de vivre to the Aduki Bean Salad and were easy to make. Click on my name for a link to my site, to see photos and the recipe.

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