The weather is starting to turn. The sun is out more, and even if I might need it again before spring really, truly is here to stay, I’ve packed up my parka. It’s time to look forward to longer, warmer days. Maybe even dream of a socially distant BBQ with an Aperol Spritz, some charred meat (I don’t care what, as long as it’s charred), and this salad. It’s vibrant, crunchy, satisfying and best of all, you can make a batch and keep it on hand for lunches and sides for days.
What you’ll need:
1 cup quinoa
2 cups vegetable stock
3 cups green beans, trimmed and cut into bite sized peices
1/2 red onion, diced
1 cup fresh corn or thawed frozen corn
handfuls of fresh chives & parsley, chopped
1 lemon, juiced & zested
1/2 cup olive oil
2 cloves garlic, crushed
salt & pepper
Pecans, at least half a cup, I like a cup
1/2 cup feta cheese, crumbled
1. In a dry pan, toast the quinoa until it gets golden and start to jump around. Remove from heat and rinse well under cold water. Meanwhile, in a medium sized pot, add the stock and bring to a boil. Add the rinsed quinoa to the stock and simmer for about 20 minutes or until the quinoa is dry and fluffy.
2. In another pot, steam the green beans until bright green but still crisp. Rinse well under cold water to prevent further cooking.
3. Mix the lemon juice, zest, garlic, olive oil, salt & pepper into a dressing. Place the quinoa, green beans, corn, red onion* and fresh herbs into a serving bowl and toss with the dressing. Chill until cool. Garnish with crumbled feta cheese and pecans.
*If you have time, soak your chopped onions in a bowl of cold water for at least an hour prior to adding to the salad. It helps take the edge off.
Let me know if you try this, it’s become a staple for me over the years, and I think you’ll love it!