Quinoa and Green Bean Salad
Recipe: #10313
August 14, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Quinoa, Baby Shower, Brunch, July 4th, Labor Day, Mothers Day, Picnic Potluck, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"A delicious healthy salad, serve at room temperature for a vegan lunch or heat it up and serve it as a side dish with grilled chicken or grilled salmon."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (328.3 g)
- Calories 253.6
- Total Fat - 17 g
- Saturated Fat - 2.2 g
- Cholesterol - 0.9 mg
- Sodium - 271.8 mg
- Total Carbohydrate - 21.6 g
- Dietary Fiber - 5.6 g
- Sugars - 4.5 g
- Protein - 6.7 g
- Calcium - 68.6 mg
- Iron - 1.9 mg
- Vitamin C - 22 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine quinoa and veggie stock in a medium pot and bring to a simmer on medium heat. Reduce the heat to low, cover and cook until all the liquid is absorbed, 15-20 minutes. Set aside.
Step 2
In a large bowl, combine quinoa, green beans, tomatoes, bell peppers, capers, onions and basil.
Step 3
In a small bowl whisk the olive oil with lemon juice and garlic. Pour over salad then toss to combine. Sprinkle the top with pecans.
Step 4
Serve or refrigerate covered tightly for up to 2 days.
Tips
No special items needed.
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