Quinoa, Green Bean and Tomato Salad
Recipe Courtesy of Chef Rob Feenie, “Rob Feenie’s Casual Classics”
One of my favorite grains right now is quinoa. It is one of the most complete proteins on the planet and can work well on its own, in a salad or with other proteins. The key is to give it flavor, which we have done here with the lemon juice, capers, bell peppers and tomatoes. Thoroughly washing the quinoa before cooking it eliminates any bitterness. Use white or red quinoa or a mix of both.
1 cup quinoa, washed well and drained
1 ½ cups water
¾ lb fresh green beans, in 1-inch pieces
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½ lb very ripe Roma tomatoes (3 to 4)
2 Tbsp capers, rinsed
4 green onions, in ½-inch slices
½ cup roughly chopped fresh basil
¾ tsp salt
2 Tbsp extra-virgin olive oil
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2 Tbsp fresh lemon juice
3 Tbsp roasted pecans
Combine quinoa and the 1 ½ cups water 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 to 20 minutes. Set aside.
Fill a large bowl with ice water. Bring a large pot of salted water to a boil on high heat, add green beans and cook for 4 to 5 minutes, until barely tender. Remove from the heat and drain green beans in a colander. Place the colander in the ice water to preserve the beans’ bright green colour and stop them from cooking further.
Cut tomatoes in half and gently squeeze out and discard the seeds. (It is not necessary to remove the skins for this recipe.) Cut tomatoes in ½-inch dice.
In a large bowl, combine quinoa, green beans, tomatoes, bell peppers, capers, green onions and basil. Season with salt, olive oil and lemon juice, and sprinkle with pecans. Will keep refrigerated in an airtight container for up to 2 days.
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