Green Bean & Almond Quinoa Salad

Green Bean & Almond Quinoa Salad | recipe on queenofquinoa.me | #glutenfree #vegan

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 saladas.

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 Bean & Almond Quinoa Salad | recipe on queenofquinoa.me | #glutenfree #vegan

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.

Green Bean & Almond Quinoa Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: serves 4 as a side

Ingredients

  • 2 cups cooked quinoa (I have used both red & rainbow, and I actually prefer the red!)
  • 1 lb green beans, clean and chopped into 2" pieces
  • 1/2 cup sliced almonds
  • Juice of 1 lemon
  • 1 teaspoon almond extract
  • Salt & pepper to taste

Instructions

  1. Steam the green pieces until just tender, about 5 - 7 minutes. Allow them to cool slightly.
  2. Add all the ingredients into a mixing bowl and toss to combine.
  3. Serve immediately.
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Clean Program, Corn-Free, Dairy-Free, Egg-free, Gluten-free, Lunch, Quinoa, Recipe Index, Refined Sugar-Free, Salads, Sides, Soy-Free, Vegan and tagged , , , , . Bookmark the permalink.

5 Responses to Green Bean & Almond Quinoa Salad

  1. Vicky says:

    This looks delicious!
    Vicky recently posted..Grain Free & Tree Nut Free Crunchy Cereal GF SCDMy Profile

  2. Laura says:

    I just made this. Added some chopped red onions and lemon zest! It was delicious!!
    Thanks!

  3. Belinda says:

    Alyssa – I have been eating what I call the “Q” now for about three months now, and I love it. Someone suggested that I try it to help reduce my blood sugar levels. Hesitantly I did, and found it to truly work. The “Q” is now my subsitute for most of the sweet and savory dishes that I make. I’ll put in my salads, puddings, soups, stews, etc…the list goes on. I am going to try baking with it soon, as I have a home-based bakery. I’ll let you know what the creative juices come up with.

    Belinda

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