Green Bean Quinoa with White Beans and Almonds

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Green Bean Quinoa with White Beans and Almonds

With lemon, almonds and fresh herbs, this green beans quinoa is fresh and easy side dish recipe that's wonderful served at room temperature.

Prep Time5

Cook Time12

Total Time17

Course: Side Dishes

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

1 cup quinoa
2 cups water
3/4 pound green beans, trimmed and sliced into 1-inch long pieces
1 garlic clove, minced
1 teaspoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon, juice & zest
3 tablespoons olive oil
15- ounce can white beans, drained and rinsed (cannellini beans, great northern beans or navy beans)
3 scallions, thinly sliced
1 cup baby arugula
1/4 cup chopped parsley
1/3 cup crumbled feta
1/4 cup roughly chopped almonds

Instructions

Combine the quinoa and water in a small saucepan. Bring to a boil. Cover and reduce heat, simmering on low for 11-12 minutes until the water has been absorbed. Remove the quinoa from the heat. Let stand covered for 5 minutes. Then fluff it with a fork.
Cook the green beans in a pot of salted boiling water until just tender but still crisp, about 2-3 minutes. Use a slotted spoon to transfer the green beans to a bowl of ice water. Once the green beans are cool, drain the water and pat dry with a towel.
In a small bowl, whisk the garlic, mustard, salt, pepper, lemon juice and olive oil.
Combine the quinoa, green beans, white beans, scallions, arugula, parsley, lemon zest, feta and almonds.
Drizzle in the dressing, tossing to combine.

Notes

You can use cannellini beans, great northern beans or navy beans.

You can make the quinoa and dressing up to 2 days in advance. Store them in separate airtight containers in the fridge. Then let them sit out at room temperature for 15 minutes before tossing them with the rest of the ingredients.

You can keep leftovers in the refrigerator up to 3 days. Also, stir in fresh arugula when you are going to eat them.

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