Monday, January 1, 2018

Mediterranean Three Bean Quinoa Salad

Yield: 4 servings

1 cup quinoa
2 cups water
1/2 lb green beans, cut into 2-inch pieces
1 can chickpeas, drained and rinsed
1 can white beans, drained and rinsed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cucumber, diced
1 cup grape tomatoes, halved
1 shallot, diced
1/3 cup kalamata olives, pitted and chopped
fresh basil, thinly sliced
optional: 1/4 cup feta cheese, crumbled

1/4 cup olive oil
1 tbsp balsamic vinegar
2 cloves garlic, minced
1/4 tsp dried basil
1/4 tsp dried oregano
salt and pepper

1. In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Transfer quinoa to a large bowl.
2. In the meantime, blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Drain the green beans and place in a bowl of ice water. Drain well and pat dry.
3. Prepare the dressing by whisking together all dressing ingredients in a small bowl. 
4. Add the green beans, chickpeas, white beans, peppers, cucumber, tomatoes, shallot, olives, basil, and feta cheese (if using) to the bowl with the quinoa.
5. Pour dressing over the salad and gently stir until salad is coated with dressing.

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