Quinoa Green Bean And Tomato Salad Recipe 465

Steps:

• 1 Combine quinoa and 1 1⁄2 cups water in medium pot; bring to a simmer on medium heat. Reduce heat to low, cover and cook until all the liquid is absorbed, 15 to 20 minutes. Set aside. 2 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 heat and drain green beans in a colander. Place colander in ice water to preserve the beans' bright green colour and stop them from cooking further. 3 Using a sharp knife, cut tomatoes in half and gently squeeze out and discard seeds. (It's unnecessary to remove skins.) Cut tomatoes in 1⁄2-inch dice. 4 In a large bowl, combine quinoa, green beans, tomatoes, bell peppers, green onions and basil. Season with salt, olive oil and lemon juice, and sprinkle with pecans. Keep refrigerated for up to 2 days. Variation: *oven-dried tomatoes; **grilled pepper.

Steps:

• Trim ends of beans and leave them whole.
• Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
• Cut away the core of each tomato, and cut it into wedges.
• In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Steps:

• Heat 1 tablespoon oil in saucepan over medium-high heat. Add onion and garlic, 1/4 teaspoon salt, and a pinch of pepper. Cook, stirring, until translucent, about 3 minutes. Stir in quinoa and cook for 1 minute. Add water. Bring to a boil. Reduce to a simmer and cook, covered, until water is absorbed, about 16 minutes. Remove from heat. Let stand 10 minutes; fluff with fork. Cool completely, about 25 minutes.
• Bring a large pot of water to a boil. Add 1 tablespoon salt and beans, cooking until bright green, about 4 minutes. Drain and rinse in cold water.
• Combine quinoa, green beans, and parsley. Dress with 1/4 cup olive oil, vinegar, 1/2 teaspoon salt, and pepper.

Steps:

• Prepare 1 cup quinoa as the label directs. Stir to cool slightly. Toss with 1 cup halved grape tomatoes, one 15-ounce can hearts of palm (drained, rinsed and sliced), 2 chopped scallions, 2 tablespoons olive oil and a pinch of sugar; season with salt. Sprinkle with chopped parsley.

Steps:

• In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

Steps:

• Cool cooked quinoa. Meanwhile, in medium bowl, toss tomatoes, onion, garlic, basil, parsley, oil and vinegar. Season with salt, pepper and sugar.
• Spread cooled cooked quinoa in large serving bowl or on small platter; spoon tomato salad over top. Cover; refrigerate until serving time.
• Before serving, sprinkle with cheese.