GREEN BEAN SALAD WITH LIME VINAIGRETTE AND RED QUINOA

Green Bean Salad With Lime Vinaigrette and Red Quinoa image

This is a green bean salad with quinoa as opposed to a quinoa salad with green beans. Red quinoa is secondary to the green beans here. The two ingredients provide a colorful contrast. The salad is alive with texture, the crisp-tender green beans with the crunchy almonds and the chewy, comforting quinoa. The flavors here are Mexican: lime juice, chile, cilantro, white or red onion. It's simple to put together but the sum is complex.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 20m

Yield Serves 4

Number Of Ingredients 11

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Ingredients

3/4 pound green beans, trimmed
2 to 4 tablespoons chopped red or white onion
1/4 cup chopped toasted almonds (30 grams)
1 green or red serrano or Thai chile pepper, minced (more to taste)
1/4 cup chopped cilantro
1 tablespoon minced chives
2 tablespoons fresh lime juice
Salt to taste
1/4 cup extra-virgin olive oil
1 cup cooked red quinoa
1 hard-boiled egg, finely chopped

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.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 443 milligrams, Sugar 5 grams