This visually intriguing dish contrasts black quinoa with bright green beans for a hearty, summer salad packed with protein, fiber, and flavor. This is even better left over for the flavors to combine, and makes a great lunch that will keep you full and satisfied all day - and will have everyone at the office asking what you're eating!
Green Bean Salad With Black Quinoa
(Serves 4.)
Dressing Ingredients:
1/4 cup olive oil
3 tablespoons White balsamic vinegar
2 teaspoons honey or agave nectar
1 clove fresh garlic, minced
one handful of basil Leaves
salt and pepper, to taste
Salad Ingredients:
1/2 Cup black quinoa
1 pound green beans, trimmed
2 green onions
1/2 Cup hazelnuts, skinned, toasted, and roughly chopped
Directions:
- Blend all dressing ingredients together in a food processor or blender.
- Season with salt and pepper as needed and refrigerate.
- Bring 1 cup water to a boil and add quinoa. Reduce heat, cover, and simmer, for about 20 minutes until all liquid is absorbed. Transfer to a large mixing bowl to cool.
- Steam or blanch green beans until just barely soft. Drain well and add green beans to cooled quinoa.
- Slice scallions thinly and add with half of the chopped hazelnuts.
- Toss with desired amount of dressing and season with fresh ground black pepper along with the rest of the hazelnuts.
