GREEN BEAN + BLACK QUINOA SALAD /

By Gibby

The author made this dressing with a lemon infused olive oil because she had some and she is obsessed with it, but it is not necessary. Use that if you have it, and if you'd like a bit of citrus, add a bit of fresh lemon zest when tossing everything together.

Ingredients

• // Dressing //
• 1/4 Cup Extra Virgin Olive Oil
• 3 Tbsp. White Balsamic
• 2 tsp. Agave Nectar / Honey
• 1 Clove Garlic
• Handful of Basil Leaves
• Pinch of Salt + Pepper
• 1/2 Cup Quinoa (black or red is pretty, but any color works)
• 1 lb. Green Beans, ends trimmed
• 2 Scallions/Green Onions
• 1/2 Cup Hazelnuts, toasted and skins removed, roughly chopped

Details

Adapted from sproutedkitchen.com

Preparation

Step 1

Bring 1 Cup water to a boil and add the quinoa, turn the heat down to a simmer, cover and cook for about 20 minutes or until all the liquid is absorbed. Transfer to a large mixing bowl to cool.

3. Blanch or steam the green beans until just barely softened. Drain well. Add the drained green beans to the cooled quinoa. Thinly slice the scallions and add them, and half of the chopped hazelnuts to the bowl and toss with desired amount of the dressing. Finish the salad with a few grinds of fresh black pepper and the rest of the hazelnuts. Serve at room temperature or chill in the fridge. The leftovers hold up great.