Colored Quinoa Salad with Green Beans and Greens
6 servings
60 minutes
This exquisite French salad combines the tenderness of green beans, the airy texture of colorful quinoa, and the freshness of greens in a harmonious flavor ensemble. Its origin is linked to modern French gastronomy, which values the balance of healthiness and taste. Quinoa, known for its nutritional properties, adds lightness to the dish while the beans provide a pleasant texture. The dressing made from lemon juice, garlic, mustard, and olive oil enhances all ingredients by adding zest and freshness. This salad is perfect as a light lunch or an elegant appetizer that beautifully complements Mediterranean cuisine dishes. Serving it with romaine lettuce leaves completes its aesthetic appearance, making each portion a true work of art.
1
Rinse quinoa in a sieve under cold water. Place in a small pot, add water and salt to taste. Bring to a boil, cover and cook for 20 minutes until the water is absorbed.
- Quinoa: 1 glass
- Water: 2 glasss
- Salt: to taste
2
Drain the water, cover with a clean towel and lid, and let it sit for 15 minutes. Transfer to a salad bowl, mix with a fork, and leave to cool.
3
In the meantime, clean the beans. In a large pot, bring salted water to a boil. Boil the cleaned beans for 5 minutes. Drain the water and place them in a bowl of ice water. Once the beans cool down, carefully remove the skin. This shouldn't take much time.
- Green beans: 900 g
4
Transfer the quinoa to a large bowl. Mix with beans and greens.
- Quinoa: 1 glass
- Green beans: 900 g
- Chopped parsley: 35 g
- Chopped dill: 2 tablespoons
5
In a small bowl, whisk together lemon juice, vinegar, salt to taste, garlic, mustard, salt, and oil. Mix with quinoa and beans.
- Lemon juice: 3 tablespoons
- Wine vinegar: 1 tablespoon
- Salt: to taste
- Garlic: 1 clove
- Dijon mustard: 1 teaspoon
- Extra virgin olive oil: 2 tablespoons
- Grape seed oil: 2 tablespoons
6
Place on a large plate and garnish with lettuce leaves if desired.
- Romaine lettuce: 70 g