Best Quinoa And Green Bean Salad Recipes

QUINOA AND GREEN BEAN SALAD

Steps:

• Heat 1 tablespoon oil in saucepan over medium-high heat. Add onion and garlic, 1/4 teaspoon 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 tablespoon salt and beans, cooking 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 teaspoon salt, and pepper.

QUINOA, GREEN BEAN AND TOMATO SALAD RECIPE - (4.6/5)

Steps:

• 1 Combine quinoa and 1 1⁄2 cups water in medium pot; bring to a simmer on medium heat. Reduce heat to low, cover and cook until all the liquid is absorbed, 15 to 20 minutes. Set aside. 2 Fill a large bowl with ice water. Bring a large pot of salted water to a boil on high heat, add green beans and cook for 4 to 5 minutes, until barely tender. Remove from heat and drain green beans in a colander. Place colander in ice water to preserve the beans' bright green colour and stop them from cooking further. 3 Using a sharp knife, cut tomatoes in half and gently squeeze out and discard seeds. (It's unnecessary to remove skins.) Cut tomatoes in 1⁄2-inch dice. 4 In a large bowl, combine quinoa, green beans, tomatoes, bell peppers, green onions and basil. Season with salt, olive oil and lemon juice, and sprinkle with pecans. Keep refrigerated for up to 2 days. Variation: *oven-dried tomatoes; **grilled pepper.

QUINOA GREEN BEAN AND TOMATO SALAD

Steps:

• Combine quinoa and water in a medium pot and bring to a simmer on medium heat. Reduce heat to low, cover and cook until all liquid is absorbed, 15 to 20 minutes. Set aside. Fill a large bowl with ice water. Bring a large pot of salted water to a boil on high heat, add beans and cook for four to five minutes, until barely tender. Remove from heat and drain beans in a colander. Place colander of beans in the ice water to stop the beans cooking further and preserve their colour. Cut tomatoes in halves and gently squeeze out and discard seeds. Then cut tomatoes in 1/2-inch cubes. In a large bowl, combine quinoa, beans, tomatoes, bell peppers, capers, green onions and basil. Season with salt, oil and lemon juice, and sprinkle with pecans. Salad will keep, covered and refrigerated, for up to two days. © Copyright (c) The Montreal Gazette Read more: http://www.montrealgazette.com/life/clock+solution+quick+colourful+quinoa+salad/7332610/story.html#ixzz28FCL3Kme

GREEN BEAN SALAD WITH LIME VINAIGRETTE AND RED QUINOA

Steps:

• Fill a medium saucepan with water and bring to a boil. Add salt to taste and green beans. Boil 4 to 5 minutes, until crisp-tender. Transfer to a bowl of cold water, then drain and drain again on a kitchen towel. Cut in 2-inch lengths.
• Meanwhile, soak onion in cold water for 5 minutes. Drain, rinse, and drain again on paper towels.
• In a salad bowl, combine green beans, onion, almonds, chile, cilantro, and chives.
• Combine lime juice, salt, and olive oil in a small bowl or measuring cup and whisk together. Toss with beans. Add quinoa and toss again. Sprinkle chopped egg on top, and serve.