Blackened Green Bean and Quinoa Salad
Sautéed green beans in a simple end-of-summer quinoa salad with corn and cherry tomatoes. Top with toasted almond slivers (mandatory) and feta (optional)! Recipe yields 6 servings.
Ingreadient
- 1 cup quinoa, rinsed well under running water in a fine mesh colander
- 1 pound long green beans, AKA haricots verts (roughly 3 cups)
- ¼ teaspoon fine salt
- 3 garlic cloves, minced
- ¼ cup water
- ½ medium red onion, sliced into very thin strips
- 1 cup (½ pint) cherry tomatoes, quartered
- Kernels from 2 corn on the cobs (about 1 ½ cups)
- ⅓ cup sliced almonds
- Up to 4 ounces (1 cup) crumbled feta
- ¼ cup olive oil
- ¼ cup lemon juice, more to taste
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh basil
- ½ teaspoon fine salt
- 10 twists of freshly ground black pepper
Direction
- In a medium saucepan, combine 2 cups water and the rinsed quinoa. Bring the mixture to a boil, cover, and reduce the heat to maintain a gentle simmer. Cook for 15 to 17 minutes, until the water is absorbed. Remove the pot from the heat and fluff the quinoa with a fork. Cover the pot and set it aside.
- Meanwhile, chop off the straggly ends of the green beans. Cut them on the bias (diagonally) into 2- to 3-inch long pieces. Set aside.
- In a 12-inch cast iron or stainless steel skillet over medium-low heat, toast the almond slivers while stirring constantly until fragrant and golden, about 2 to 3 minutes. Pour them into a bowl to cool, then keep the skillet handy for the next step.
- Over medium heat, warm 2 teaspoons of olive oil in the skillet until shimmering. Add the green beans and salt. Cook, stirring occasionally, until spotty brown, about 4 to 6 minutes.
- Use a wooden spoon to push the green beans from the center of the skillet. Add another teaspoon olive oil and the minced garlic. Stir the garlic constantly until fragrant, about 20 to 30 seconds. Stir the garlic into the green beans.
- Grab the lid to your skillet (or a baking sheet, if you don’t have one) and keep it nearby. Add the red onion and water to the pan, and cover until the beans are bright green and crisp (about 2 minutes). Uncover the pan and increase the heat to medium-high. Cook until the water evaporates and the beans are lightly browned (3 to 5 minutes), then remove the pan from the heat.
- Transfer the green beans to a big mixing bowl. Add the cooked quinoa, cherry tomatoes and corn. Whisk together the dressing ingredients in a small bowl and pour it into the salad bowl. Toss to combine. If it doesn’t taste like an end-of-summer party, add another squeeze of lemon juice.
- Top the salad with toasted almonds and feta, and serve. Leftovers will keep well in the refrigerator, covered, for up to 4 days.
