Quinoa is a grain-like edible seed originating from South America. It has a mild, nutty flavor when cooked. Quinoa is a unique grain as it contains all of the essential amino acids, which makes it a complete protein. It can also be used in many types of dishes including hot cereals, pilafs, soups and salads. This salad features green beans, but you could also use asparagus or snow peas. A combination of three herbs and a citrus dressing develop the flavors of this delicious springtime salad!
- 1 cup quinoa, uncooked (makes about 4 cups cooked)
- 12 oz French green beans, trimmed
- 1 cup shredded carrots
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint leaves
- 1/2 cup chopped fresh dill
- 1/3 cup sliced almonds
- 4 scallions, sliced
- 2 Tbsp olive oil
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/2 tsp salt, or to taste
- 1/4 tsp ground black pepper, to taste
- 1/3 cup dried cherries, diced
- Rinse quinoa thoroughly and drain. Place rinsed quinoa and 2 cups water in saucepan. Bring to a boil; reduce heat, cover and simmer 15-20 minutes until water is absorbed.
- Steam green beans for 3 minutes or until bright green. Remove from pan immediately, rinse under cold water and drain. Slice diagonally into ½ “pieces.
- In a large bowl, combine cooked quinoa, green beans, carrots, parsley, mint, dill, almonds and scallions.
- In a small bowl, mix olive oil, lemon juice, orange juice, salt and black pepper. Toss with quinoa mixture.
- Garnish with dried cherries.
To serve as an entree: plate over mixed salad greens and add cannellini beans or grilled chicken pieces.
Adapted from www.aicr.org