Green Bean & Almond Quinoa Salad

Green Bean & Almond Quinoa Salad | recipe on simplyquinoa.com | #glutenfree #vegan

Ready for a salad to brighten up your potluck tomorrow?

I don’t know what’s on your menu, but for many of us it’s going to be the big old BBQ spread. Burgers (turkey burgers if I have my way), hot dogs, sausages, potato and pasta saladas.

But what about your greens? You need to have greens. Are you going to just have that same old boring salad you have at every potluck? I sure hope not!

I suggest you try this green bean and almond quinoa salad.

Green Bean & Almond Quinoa Salad | recipe on simplyquinoa.com | #glutenfree #vegan

Green beans are one of my favorite vegetables. They’re crunchy, colorful and with just slight sweetness that makes them perfect in almost any salad.

Especially a quinoa salad like this one.

Granted I love them raw as a snack too, but with a simple steam, chopped up and tossed on a salad they’re sensational.

This salad highlights the green bean in a very special way. The quinoa adds texture, but it’s the sliced almond that add that extra crunch that this salad so desperately needs. Plus with a little almond extract drizzled into the mix, this green bean and almond quinoa salad is quite divine.

Green Bean & Almond Quinoa Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: serves 4 as a side

Ingredients

  • 2 cups cooked quinoa (I have used both red & rainbow, and I actually prefer the red!)
  • 1 lb green beans, clean and chopped into 2" pieces
  • 1/2 cup sliced almonds
  • Juice of 1 lemon
  • 1 teaspoon almond extract
  • Salt & pepper to taste

Instructions

  1. Steam the green pieces until just tender, about 5 - 7 minutes. Allow them to cool slightly.
  2. Add all the ingredients into a mixing bowl and toss to combine.
  3. Serve immediately.
http://www.simplyquinoa.com/green-bean-almond-quinoa-salad/

Comments

  1. Belinda says

    Alyssa – I have been eating what I call the “Q” now for about three months now, and I love it. Someone suggested that I try it to help reduce my blood sugar levels. Hesitantly I did, and found it to truly work. The “Q” is now my subsitute for most of the sweet and savory dishes that I make. I’ll put in my salads, puddings, soups, stews, etc…the list goes on. I am going to try baking with it soon, as I have a home-based bakery. I’ll let you know what the creative juices come up with.

    Belinda

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