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Thursday
Jul072011

GREEN BEAN + BLACK QUINOA SALAD

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I made a post out of what I had on hand! Congratulations, self! I have wandered from my grocery budget lately. I can pinch pennies on most things, but get me to a market and I feel like I am spending monopoly money. The same girl who holds on to gift cards that have under a fifty cent value... yeah. Lately, I've been coming home with pretty bottles of red wine from Trader Joes and the things is, I prefer white wines, I don't even like red wine! They're inexpensive bottles, but that's beside the point. So, of course I cried out of guilt, punished myself by drinking the red wine I don't even like (this is a confusing punishment, I'm aware), and am pretty sure I snapped out of the grocery addiction.

I tend to become a bit unmotivated when the weather warms up, and I'm certainly not turning on our ancient oven which heats up the entire upstairs. I have loads of green beans from my CSA basket, and admit they're not really a vegetable I would purchase otherwise. The green bean isn't known for being the most versatile ingredient - sort of akwardly lanky and reminiscent of your grandma's, creamy holiday casserole. But as a hater of waste and in my renewed frugalness, I dressed them up enough to be a dish I would bring to a backyard dinner party, or something I would take a bite of while passing the fridge for a snack.

The green beans stay crisp from a quick blanch, and the quinoa adds a bit of protein to fill you up. If you like your salads to be a little easier to eat, simply chop up those lanky beans to bite size pieces. Ignore the oven, have a tasty salad and it's the weekend again, party people.undefined

GREEN BEAN + BLACK QUINOA SALAD // Serves 4-6
I made my dressing with a lemon infused olive oil because I had some and I am obsessed with it, but it is not necessary. Use that if you have it, and if you'd like a bit of citrus, add a bit of fresh lemon zest when tossing everything together.

// Dressing //
1/4 Cup Extra Virgin Olive Oil
3 Tbsp. White Balsamic
2 tsp. Agave Nectar / Honey
1 Clove Garlic
Handful of Basil Leaves
Pinch of Salt + Pepper

1/2 Cup Quinoa (black or red is pretty, but any color works)
1 lb. Green Beans, ends trimmed
2 Scallions/Green Onions
1/2 Cup Hazelnuts, toasted and skins removed, roughly choppedundefined

1. In a blender or food processor, whirl all of the dressing ingredients together. Taste for salt and pepper and set aside in the fridge.
2. Bring 1 Cup water to a boil and add the quinoa, turn the heat down to a simmer, cover and cook for about 20 minutes or until all the liquid is absorbed. Transfer to a large mixing bowl to cool.
3. Blanch or steam the green beans until just barely softened. Drain well. Add the drained green beans to the cooled quinoa. Thinly slice the scallions and add them, and half of the chopped hazelnuts to the bowl and toss with desired amount of the dressing. Finish the salad with a few grinds of fresh black pepper and the rest of the hazelnuts. Serve at room temperature or chill in the fridge. The leftovers hold up great. undefined

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Reader Comments (71)

Wow! this salad looks beautiful and delicious. I love quinoa recipes and am always looking for a new way to use it. Thanks for the post and gorgeous photography!

July 22, 2011 | Unregistered CommenterJenelle

I have a little bag of Macadamian nuts that has been sitting around. I think I have found their purpose! ;)

[...] egg salad, this shaved fennel salad, or this buttermilk farro salad. I bet it’d be great on Sara’s Green bean salad, or Deb’s Israeli salad. You get the [...]

Such a beautiful dish! I love all the ingredients and will definitely be making this as soon as I return from traveling.

August 3, 2011 | Unregistered CommenterWith Style and Grace

YUMMY is all I can say! And the dressing... Fantastic! Thank you.

August 8, 2011 | Unregistered CommenterJulia

[...] Quelle: Flowers On My Plate / Eigenkreation, Dressing adaptiert von Sprouted Kitchen [...]

We've had such a bumper crop of green beans on the farm - I've been dying to find something new to try with them.

Thanks for the great recipe idea, and your photos are gorgeous!

August 21, 2011 | Unregistered CommenterFarmer Julie

Im a newcomer to the Sprouted Kitchen and feel real excited on trying these wonderful dishes.

August 21, 2011 | Unregistered Commenterangela colon

the photos are so soft, it's easy to feel the love.

and the salad is imaginative. if it gets too chewy, i use flaked almonds toasted in a little bit of butter in place of hazelnuts. also good.

August 21, 2011 | Unregistered Commenterthe whole sum of us

[...] What did you think those purple things I bought were? Peas? Yeah, me too. Except somehow over the past few days, they became purple green beans in my mind. I promise those exist, no matter how contradictory the name appears, and they turn green when you cook them. So I spent part of this afternoon searching for a really great green bean recipe. I decided on Sprouted Kitchen’s Green Bean + Black Quinoa Salad. [...]

wow, sara! i finally got around to making this tonight and it is amazing. simple, but so full of flavor and just down right delicious! i'm exactly the same way with green beans. i like them okay, but i just don't ever feel like buying them. but, this recipe inspired me to pick up lovely, bright green guys when i was at the farmers market this weekend (and to buy black quinoa, which i've been meaning to try for ages!). and let me tell you how happy i am that i did. this recipe is a total keeper! thanks for another inspiring recipe and lovely images to match. hope all is well and that the cookbook is coming along nicely. very much looking forward to updates! all the best...

August 22, 2011 | Unregistered Commentersamantha

[...] egg salad, this shaved fennel salad, or this buttermilk farro salad. I bet it’d be great on Sara’s Green bean salad, or Deb’s Israeli salad. You get the [...]

September 4, 2011 | Unregistered CommenterOnlineMagazine » Blog Ar

[...] egg salad, this shaved fennel salad, or this buttermilk farro salad. I bet it’d be great on Sara’s Green bean salad, or Deb’s Israeli salad. You get the [...]

Made this for our cooking club and it was very very good. Thanks for another wonderful recipe!

September 14, 2011 | Unregistered CommenterKrissy @ Make It Naked

[...] determined to use ALL of the green beans. One of my favorite recipes I’ve found for them, was Green Bean and Quinoa Salad from Sprouted Kitchen (of course:-)  It was a great side dish for dinner, and perfect for lunch the next [...]

October 8, 2011 | Unregistered CommenterGreen Beans Galore » My

I just made this for dinner for my mum and I! Absolutely delicious :)

November 25, 2011 | Unregistered CommenterKelsey

We made this for Christmas dinner with your roasted root veggies and spinach sauce. Seriously delicious! I will make both again and again. Thank you!

December 27, 2011 | Unregistered CommenterMari

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January 20, 2012 | Unregistered Commenterrecipes to try « PINEGAT

I didn't have any white balsamic, agave or hazelnuts on hand so I substituted a honey apple and champagne vinegar and walnuts. Yum! I get so much inspiration from this blog. Thank you!

September 24, 2012 | Unregistered CommenterAmanda R.

I have made this salad twice (have not found black quinoa yet) and love it! The toasted hazelnuts add such a wonderful flavor.Where has quinoa been all my life!!

June 2, 2013 | Unregistered CommenterSue

i love this salad. so simple, so fresh, so GOOD.

March 20, 2014 | Unregistered CommenterSylvie

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