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Quinoa and Green Bean Salad w/ Two Seeds




Source of Recipe


Donna Rollison


Recipe Introduction


From Flavors Magazine - Whole Foods


List of Ingredients




6 ounces quinoa
1 1/3 cups water
3/4 pound haricots verts or green beans
2 tablespoons fresh lemon juice or more to taste
2 tablespoons extra virgin olive oil
1/4 cup sesame seeds
1/3 cup roasted, salted pumpkin seeds
sea salt, to taste
ground pepper, to taste


Recipe



Toast quinoa in a dry skillet, stirring constantly for about 4 minutes.

Put toasted quinoa in a medium saucepan and add the water.

Bring to a boil, then cover and simmer until all of the water is absorbed and quinoa is tender, 10 to 15 minutes.

Set aside to cool.

Meanwhile boil the green beans in lightly salted water until al dente, about 2 minutes.

Rinse in cold water to stop the cooking and drain well.

In a large bowl, combine quinoa, beans, lemon juice and olive oil.

Add sesame seeds and pumpkin seeds and toss to combine well.

Taste and adjust seasoning with salt and pepper.

Serve at room temperature.