May 25, 2013

by Alyssa Rimmer

Green Bean & Almond Quinoa Salad

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This simple green bean and quinoa salad is perfect for a quick side or served as a main with a little grilled chicken, chickpeas or tofu. Either way, this salad will be a hit!

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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 salads.

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.

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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.

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What's great about this salad is that it also doubles as a lovely holiday side dish! Can we think of it as an alternative to green bean casserole perhaps? Obviously different, but easier, healthier and more accessible for all diet types!

And if you don't have access to fresh green beans, no worries at all. You can absolutely use frozen, just thaw and steam like you would here and add them to your salad.

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Green Bean & Almond Quinoa Salad

This simple green bean and quinoa salad is perfect for a quick side or served as a main with a little grilled chicken, chickpeas or tofu. Either way, this salad will be a hit!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 234kcal
Author Alyssa Rimmer
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5 from 1 vote

Ingredients

for the quinoa:

for the salad:

for the dressing:

Instructions

  • Add the quinoa, vegetable broth and bay leaves into a saucepan. Bring the mixture to a boil, then reduce to simmer and cover. Cook for 14 - 15 minutes until the liquid has been absorbed and the quinoa is fluffy.
  • While the quinoa is cooking, steam the green pieces until just tender, about 5 - 7 minutes. Allow them to cool slightly.
  • Add the quinoa, green beans and almonds into a large mixing bowl.
  • In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss to combine.
  • Serve immediately.

Nutrition

Calories: 234kcal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Sodium: 481mg | Potassium: 445mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1033IU | Vitamin C: 14mg | Calcium: 97mg | Iron: 3mg

 

 

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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13 comments
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  1. Hello! Thank you for the delicious posts! I can’t wait to try so many of them! This quinoa with green beans looks great! I watched the video and noticed that the video has olive oil, apple cider vinegar, and garlic powder in addition to the other ingredients listed in the linked recipe. Wondering about that?

  2. […] Green Bean & Almond Quinoa Salad […]

  3. […] Green Bean and Almond Quinoa Salad features nutty quinoa, crunchy almonds, and lightly cooked green beans. Start with fresh green beans, and give them a 5-minute steam to tenderize them a bit. Once combined with quinoa and sliced almonds, the green beans need only a dash of lemon juice, a teaspoon of almond extract and a pinch of salt and pepper to become a flavorful salad. […]

  4. 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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