Green Bean and Quinoa Salad

Green Beans and Tricolor Quinoa

Ingredients

• 1/2 cup tricolor quinoa – I buy it premixed from Trader Joe’s. You can mix white, red & black yourself or whichever combination you prefer.
• 2 cups fresh green beans, cut 1-2″ pieces
• 1/4 cup chopped almonds, toasted

Dressing

• 1 tablespoon olive oil
• 1 tablespoon lemon balsamic [or regular balsamic]
• 2 tablespoons orange juice
• 2 teaspoons of agave or honey
• pinch of salt

Directions

In a medium pot, bring 1 1/4 cup water [or chicken broth] and 1/2 cup quinoa to a boil. Reduce to a simmer and cover, 16-18 minutes. When all the water is absorbed, remove and fluff with a fork.

In a separate pot, steam or blanch green beans until crisp – I use a basket with use a couple inches of water. Bring to a boil, cover for about 3-5 minutes. You can also do this in a microwave. Remove and strain out the liquid.

Place cooked green beans into a large serving bowl, add cooked quinoa and toss together.

In a small bowl, whisk together olive oil, balsamic, orange juice, agave [or honey] and a pinch of salt. Set

Pour the dressing over the green bean and quinoa mixture and toss until everything is nicely mixed together.

Before serving, sprinkle with almonds. Enjoy!

Small portions – serves about 4

*gluten-free *vegetarian *dairy-free

Taken from with Style and Grace