The original recipe calls for a lot more olive oil than I’m comfortable using, so my recipe significantly reduces that ingredient. The original also called for a cup of flat leaf parsley leaves, and while I like parsley, I thought that flavor was too strong for this salad when I made this the first time. Instead, I used a half a cup of fresh, hand-torn basil leaves. (I don’t recommend cutting basil with a knife, as the leaves will turn brown too quickly!)
I love how quick this recipe is to make and how nutritious it is. Not only that, as the picture shows, it is beautiful! One of my nutritarian travelers mentioned that this salad would look holiday festive if diced red bell peppers were added. I thought that was a great suggestion, so I passed that along to you, too. You’re welcome.
Really skies the limit as to seasonings and options for this gem of a salad. If you discover a particular combo that really tickles your palate, please share!
Place onions and garlic 1-2 tablespoons of vegetable broth in a saucepan. Lightly salt and pepper onions and garlic. Sauté until onions are translucent. Stir in quinoa and cover with water. Bring to a boil and then simmer, covered, until water is absorbed, about 15 minutes. According to the original recipe directions, “Remove from heat. Let stand 10 minutes; fluff with fork. Let cool completely.”
While the quinoa mixture is cooling or as you cook the quinoa, blanch green beans in a pot of boiling salted water for about four minutes. You don’t want to cook the beans much longer than that, as they lose their crispness quickly. Drain and rinse the beans in cold water to stop the cooking.
In a large bowl, combine the quinoa mixture, green beans, olive oil, if using, vinegar and almond slivers. Season with more salt and pepper, if needed. Cool salad completely in refrigerator. Then, enjoy!