Best Quinoa Green Bean And Tomato Salad Recipes

Quinoa, Green Bean and Tomato Salad Recipe - (4.6/5) image

Provided by PKMom

Number Of Ingredients 11

1 cup quinoa, washed well and drained
1 1/2 cups water
3/4 lb fresh green beans, in 1-inch pieces
1/2 lb very ripe Roma tomatoes (3 to 4)*
1 bell pepper, any colour, in 1-inch dice**
4 green onions, in 1/2-inch slices
1/2 cup roughly chopped fresh basil
3/4 tsp salt
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
3 tbsp toasted pecans

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 image

Yield 4 people

Number Of Ingredients 13

1 cup quinoa, washed, drained
1-1/2 cups water
3/4 pound fresh green beans, in 1-inch pieces
1/2 pound ripe Roma tomatoes (3 or 4)
1 bell pepper, any colour, in 1-inch square pieces
2 tablespoons capers, rinsed
4 green onions, in 1/2-inch slices
1/2 cup coarsely chopped fresh basil
3/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3 tablespoons toasted pecans
Read more: http://www.montrealgazette.com/life/clock+solution+quick+colourful+quinoa+salad/7332610/story.html#ixzz28FCEecKP

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