Saw this recipe sitting at the chiropractor’s office the other day. Coincidentally, a few hours earlier I had picked up some fresh purple string beans at the Farmers Market. I love quinoa, so this seemed perfect. In case you are wondering, purple string beans turn green when cooked.
Quinoa and Green Bean Salad
from Whole Living July/August 2010
1 Tbsp. extra-virgin olive oil, plus 1/4 cup for the dressing
1 small onion, minced
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 cup quinoa
1-3/4 cups water
1 lb. green beans, trimmed (cut crosswise into 1-inch pieces)
1 cup flat parsley leaves
3 Tbsp. red-wine vinegar
Heat 1 Tbsp. oil in saucepan over medium-high heat. Add onion and garlic, 1/4 tsp salt and a pinch of pepper. Cook, stirring until translucent, about 3 minutes. Stir in quinoa and cook for 1 minute. Add water. Bring to a boil. Reduce to a simmer and cook, covered until water is absorbed, about 16 minutes. Remove from heat. Let stand 10 minutes; fluff with fork. Cool completely, about 25 minutes.
Bring a large pot of water to a boil. Add 1 Tbsp. of salt and beans, cook until bright green, about 4 minutes. Drain and rinse in cold water.
Combine quinoa, green beans and parsley. Dress with 1/4 cup olive oil, vinegar, 1/2 tsp. salt and pepper.
I didn’t have any flat parsley, so I made the recipe without it. It tasted great anyway.
I forgot to take pictures of this dish, but will add them the next time I make it.