Quinoa and Green Bean Summer Salad

June 30, 2010

Aunt Suzy says

This was the first weekend for local green beans and the ones from Untiedt’s are really good.   I got the green beans along with the cherry tomatoes for this recipe from them at the downtown farmers market, but I am also lucky to have one of their neighborhood fruit and vegetable stands within walking distance.   I always anticipate the first local green beans, specifically so I can make this recipe!  It has many layers of flavor that surprise in every bite, even though the ingredient list is short.  This can be served as a main dish salad (quinoa is high in protein) or as a side to roast or grilled chicken.  A dry, fruity French rose wine is the perfect pairing.

A note about the ingredients:  The original recipe called for bulgur instead of quinoa.  I have made and like both, but prefer the quinoa for its milder flavor and texture.  I have almost completely switched from using golden quinoa to red quinoa.  I’m not sure if there is a flavor difference, but I like how it looks!  I have also made this recipe with asparagus and it was just as good as with the green beans.  For a prettier salad, you can use multi-colored cherry and grape tomatoes.  For the roasted almonds make sure that you get roasted and salted (unless you have to limit your salt intake).  Trader Joe’s has a product called Tangy and Spicy Dry Roasted Almonds, which have cayenne pepper and lemon added.  If you want to add a little zip to the dish, use these! (July 2013 update:  TJ no longer carries those almonds – sigh.)

1 cup red or golden quinoa, rinsed well

1 1/2 cups water

1 pound thin green beans, trimmed and snapped in half

1/3 cup EV olive oil

juice of 1/2 to one lemon, depending on how juicy

salt and pepper to taste

1 pint cherry tomatoes (2 cups), sliced in half

1/2 cup roasted salted almonds, coarsely chopped

1/2 cup fresh mint leaves, coarsely shredded

Place the rinsed quinoa in a saucepan and add the water.  Make sure you rinse or else the quinoa will be bitter when cooked.  Bring to a boil, reduce heat and simmer 15-20 minutes.  Let stand for 5 minutes, then fluff and turn into a large bowl to cool.

Wash the green beans.  Place in a steamer, bring the water to a boil and steam for 5 minutes or until just done.  Alternatively, you can cook the beans directly in boiling water for 5 minutes until just done.  Either way, when done, plunge into ice water to stop the cooking.  Drain and then pat dry in a towel.  When both the beans and the quinoa are mostly cool, combine in the large bowl.

Whisk the olive oil, lemon juice and salt and pepper together.  Pour over the quinoa/green bean mixture.  You can make this up to a day ahead.  Prior to serving add the tomatoes, mint and almonds.  Toss to combine thoroughly.  Use some small mint leaves for garnish.  Serve at room temperature.


One Response to “Quinoa and Green Bean Summer Salad”

  1. […] This post was mentioned on Twitter by Mpls Farmers Market. Mpls Farmers Market said: Aunt Suzy suggests Quinoa & Green Bean Summer Salad: http://bit.ly/dCZYoT […]

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