This simple green bean and quinoa salad is perfect for a quick side or served as a main with a little grilled chicken, chickpeas or tofu. Either way, this salad will be a hit!
Ready for a salad to brighten up your potluck tomorrow?
I don't know what's on your menu, but for many of us it's going to be the big old BBQ spread. Burgers (turkey burgers if I have my way), hot dogs, sausages, potato and pasta salads.
But what about your greens? You need to have greens. Are you going to just have that same old boring salad you have at every potluck? I sure hope not!
I suggest you try this green bean and almond quinoa salad.
Green beans are one of my favorite vegetables. They're crunchy, colorful and with just slight sweetness that makes them perfect in almost any salad.
Especially a quinoa salad like this one.
Granted I love them raw as a snack too, but with a simple steam, chopped up and tossed on a salad they're sensational.
This salad highlights the green bean in a very special way. The quinoa adds texture, but it's the sliced almond that add that extra crunch that this salad so desperately needs. Plus with a little almond extract drizzled into the mix, this green bean and almond quinoa salad is quite divine.
What's great about this salad is that it also doubles as a lovely holiday side dish! Can we think of it as an alternative to green bean casserole perhaps? Obviously different, but easier, healthier and more accessible for all diet types!
And if you don't have access to fresh green beans, no worries at all. You can absolutely use frozen, just thaw and steam like you would here and add them to your salad.
Green Bean & Almond Quinoa Salad
Ingredients
for the quinoa:
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 bay leaves
for the salad:
- cooked quinoa
- 1 lb green beans clean and chopped into 2" pieces
- 1/2 cup sliced almonds
for the dressing:
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- Juice of 1 lemon
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1/2 teaspoon almond extract
Instructions
- Add the quinoa, vegetable broth and bay leaves into a saucepan. Bring the mixture to a boil, then reduce to simmer and cover. Cook for 14 - 15 minutes until the liquid has been absorbed and the quinoa is fluffy.
- While the quinoa is cooking, steam the green pieces until just tender, about 5 - 7 minutes. Allow them to cool slightly.
- Add the quinoa, green beans and almonds into a large mixing bowl.
- In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss to combine.
- Serve immediately.
Nutrition
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