Sautéed green beans in a simple end-of-summer quinoa salad with corn and cherry tomatoes. Top with toasted almond slivers (mandatory) and feta (optional)! Recipe yields 6 servings.
Ingredient:
Salad
1 cup quinoa, rinsed well under running water in a fine mesh colander
1 pound long green beans, AKA haricots verts (roughly 3 cups)