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Blackened Green Bean and Quinoa Salad
from Cookie + Kate

Name: Blackened Green Bean and Quinoa Salad
Ingredients: 1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes; 1 pound long green beans, aka haricots verts (roughly 3 cups); salt and pepper; 3 garlic cloves, minced; ¼ cup water; ½ medium red onion, sliced into very thin strips; 1 cup cherry tomatoes, chopped; 2 corn on the cobs, stripped; ¼ cup olive oil; 1½ to 2 small lemons, juiced; 2 teaspoons Dijon mustard; 1 tablespoon chopped fresh basil; sea salt and black pepper; ⅓ cup sliced almonds (highly recommended); crumbled feta (optional)

Ingredients

You need 15 Ingredients

crumbled feta (optional)

⅓ cup sliced almonds (highly recommended)

sea salt and black pepper

1 tablespoon chopped fresh basil

2 teaspoons Dijon mustard

1½ to 2 small lemons, juiced

¼ cup olive oil

2 corn on the cobs, stripped

1 cup cherry tomatoes, chopped

½ medium red onion, sliced into very thin strips

¼ cup water

3 garlic cloves, minced

salt and pepper

1 pound long green beans, aka haricots verts (roughly 3 cups)

1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes

Steps

Showing 3 out of 7 Steps

Heat 2 teaspoons of olive oil in a 12-inch cast iron skillet over medium heat until shimmering. Add the green beans and a sprinkle of salt and cook, stirring occasionally, until spotty brown (4 to 6 minutes).
Chop off the straggly ends of the green beans. Cut them on the bias (diagonally) into 2- to 3-inch long pieces.
In a medium saucepan, combine 2 cups water and the quinoa. Bring to a boil, cover and simmer for 15 to 17 minutes, until the water is absorbed. Remove from heat, fluff with a fork, cover and set aside.

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Cookie + Kate