Friday, July 15, 2011

Green Bean and Quinoa Salad

Green Bean and Quinoa Salad

This simple salad is light, refreshing, and immensely satisfying. The slightly chewy texture of the quinoa pairs nicely against the tenderness of the fresh green beans, and the honey mustard dressing adds both a bit of zing and a bit of sweetness.

Though this salad is delicious when it is still slightly warm, it is also really good if you chill it in the fridge for a few hours and eat it cold. The below recipe makes enough to be a light lunch for two people or a side dish for three.

I recommend using a good quality Dijon-style honey mustard for this recipe. I have a certain fondness for a specific brand of honey mustard sold at my local market, but feel free to use your favorite brand, or even make some honey mustard of your own!

Green Bean and Quinoa Salad

1 c water
1/2 c uncooked quinoa (throughly rinsed)
2 tbsp olive oil
1/2 c chopped onions
1/2 lb fresh green beans (trimmed and cut into 1 inch pieces)
1/3 c water
2 tbsp honey mustard

1. Place 1 cup of water and the uncooked quinoa in small sauce pan and bring them to a boil. Turn down the heat to low, cover the pan, and let it simmer for 15 minutes, or until the quiona has absorbed all of the liquid.

2. While the quinoa is cooking, place the olive oil in a large skillet and put it over medium-high heat. When the oil starts to shimmer, add the onions and cook them over medium-high heat until they take on a nice golden brown color. This will take somewhere between 3 to 5 minutes.

3. Add the green beans and 1/3 cup water to the onions. Cover the skillet and cook the green beans over medium heat until they are tender but still a little crisp. This will take somewhere between 6 to 8 minutes.

4. Add the cooked quinoa and the honey mustard to the green beans. Stir until everything is well combined. You can eat the salad while it is still warm, or you can cover it and chill it in the refrigerator for and hour or two until it is nice and cold.
Notes:
  • This salad will stay fresh for four or five days if you store it in an airtight container in the fridge.

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