zesty-quinoa-salad
By rspiegel2009
0 Picture
Ingredients
- 1 cup quinoa,* preferably rainbow
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- zest of 1 lemon
- 1 tablespoon tahini**
- 4 small green onions, trimmed and coarsely chopped
- ¼ cup loosely packed parsley leaves
- ½ teaspoon salt
- freshly ground pepper to taste
- 1 cucumber, peeled and cut into small cubes
- 85 grams green beans, trimmed
Details
Servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
step 1Rinse the quinoa in a fine mesh strainer until the water runs clear. Cook according to the directions on the package.
step 2Puree the olive oil, lemon juice, lemon zest, tahini, green onions, parsley, and salt in a food processor until the mixture is smooth.
step 3Blanch the green beans in boiling water for 5 minutes. Drain and cut into 1-inch pieces.
step 4Scrape the dressing into a medium serving bowl. Add cucumbers and green beans and stir to coat. Add the hot quinoa and mix gently just until combined. Serve warm or at room temperature.
Make sure to add the quinoa last. The moisture from the cucumbers and green beans thins the dressing a little.
Add halved cherry tomatoes or chopped bell peppers for extra colour and nutrients.
Review this recipe