DILLY GREEN BEAN & CUCUMBER QUINOA SALAD

Recipe by the Leek and the Carrot

Serves 6

Takes 40 minutes

Ingredients:

1/2 cup quinoa 

1 cup water

3/4 teaspoon kosher salt, divided

1 pound yellow wax or green beans, ends trimmed

2 cucumbers, cubed

2 spring onions, thinly sliced

1/3 cup fresh dill, roughly chopped

3 tablespoons olive oil

1-2 tablespoons fresh lemon juice

15 twists black pepper

2-3 ounces goat cheese, crumbled


Directions:

  1. In a small pot, combine quinoa, water and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes. Turn off heat and let steam 5 minutes more. Uncover and cool for 5 minutes. 

  2. In a large pot fit with a steamer basket, steam green beans for 6 minutes until cooked, but still retaining a crunch. Drain and cut into bite size pieces. Let cool for 5 minutes.

  3. Combine cucumbers, onions, and dill with remaining 1/2 teaspoon kosher salt. Add cooled quinoa and beans and stir well to combine. Add olive oil, lemon juice, black pepper, and goat cheese. Stir again to combine. Taste and adjust flavors as desired.

Cucumber, Scallions, BeansBethanee WrightComment