Tuesday, July 2, 2013

Quinoa and white bean salad

Another one of those cold salads that can be made ahead, and eaten either cold or at room temperature. (Also good as a wrap filling.)

Reprinted below:

1 cup quinoa
2 cups cooked white beans of your choice or 1 14 oz can butter beans or cannellini beans, drained of all liquid
½ lb green beans
1 red bell pepper, diced
½ small red onion, finely diced
2-3 Tbsp chopped fresh parsley
Zest and juice of 1 lemon
2 Tbsp red wine vinegar
3 Tbsp good extra virgin olive oil
Kosher salt and fresh cracked black pepper

Place quinoa in a medium sauce pot with 2 cups water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover and cook about 10 minutes or until all liquid is absorbed. Fluff with a fork and set aside to cool (You will want to assemble the salad when quinoa is still warm, but not hot). In a large pot of boiling salted water, blanch the green beans for about 5 minutes (they should be cooked, but still crisp), then transfer them to an ice water bath. When cool, drain them and cut into 1 inch batons. In a large mixing bowl combine the quinoa, drained white beans of your choice, green beans, diced onion, diced pepper, lemon zest and juice, vinegar, and olive oil. Season to taste with salt and pepper and garnish with chopped parsley.

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