Green Bean + Black Quinoa Salad
Ingredients
The dressing
-
⅓
cup
extra virgin olive oil
-
¼
cup
white balsamic or champagne vinegar
-
2
tsp
agave nectar or honey
-
2
cloves
garlic, grated
-
handful
basil leaves
-
1
tsp
sea salt
-
fresh ground pepper
The salad
-
½
cup
quinoa
-
1
lb
green beans, ends trimmed
-
4
scallions/green onions
-
½
cup
hazelnuts, toasted and skins removed, roughly chopped
Instructions
- Blend all dressing ingredients in a blender or food processor and set aside in the fridge.
- Bring 1 cup of water to a boil, add quinoa, reduce heat to simmer, cover, and cook for about 15 minutes until liquid is absorbed. Fluff and let cool.
- Blanch or steam green beans until tender, drain, and chop roughly.
- In a bowl, combine cooled quinoa, chopped green beans, sliced scallions, and half of the chopped hazelnuts. Toss with dressing.
- Season with fresh black pepper and add remaining hazelnuts. Serve at room temperature or chill.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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