This is a green bean salad with quinoa as opposed to a quinoa salad with green beans. Red quinoa is secondary to the green beans here. The two ingredients provide a colorful contrast. The salad is alive with texture, the crisp-tender green beans with the crunchy almonds and the chewy, comforting quinoa. The flavors here are Mexican: lime juice, chile, cilantro, white or red onion. It’s simple to put together but the sum is complex.
Ingredients
- ¾ pound green beans, trimmed
- 2 to 4 tablespoons chopped red or white onion
- ¼ cup chopped toasted almonds (30 grams)
- 1 green or red serrano or Thai chile pepper, minced (more to taste)
- ¼ cup chopped cilantro
- 1 tablespoon minced chives
- 2 tablespoons fresh lime juice
- Salt to taste
- ¼ cup extra-virgin olive oil
- 1 cup cooked red quinoa
- 1 hard-boiled egg, finely chopped
- Nutritional Information
Nutritional analysis per serving (4 servings)
270 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 7 grams protein; 46 milligrams cholesterol; 26 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Fill a medium saucepan with water and bring to a boil. Add salt to taste and green beans. Boil 4 to 5 minutes, until crisp-tender. Transfer to a bowl of cold water, then drain and drain again on a kitchen towel. Cut in 2-inch lengths.
- Meanwhile, soak onion in cold water for 5 minutes. Drain, rinse, and drain again on paper towels.
- In a salad bowl, combine green beans, onion, almonds, chile, cilantro, and chives.
- Combine lime juice, salt, and olive oil in a small bowl or measuring cup and whisk together. Toss with beans. Add quinoa and toss again. Sprinkle chopped egg on top, and serve.
20 minutes
Dining and Cooking