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Blackened Green Bean and Quinoa Salad

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Description

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)
  • ¼ teaspoon fine salt
  • 3 garlic cloves, minced
  • ¼ cup water
  • ½ medium red onion, sliced into very thin strips
  • 1 cup (½ pint) cherry tomatoes, quartered
  • Kernels from 2 corn on the cobs (about 1 ½ cups)
  • ⅓ cup sliced almonds
  • Up to 4 ounces (1 cup) crumbled feta
  • Dressing
  • ¼ cup olive oil
  • ¼ cup lemon juice, more to taste
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh basil
  • ½ teaspoon fine salt
  • 10 twists of freshly ground black pepper