Green Bean Salad With Lime Vinaigrette And Red Quinoa Recipes

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GREEN BEAN SALAD WITH LIME VINAIGRETTE AND RED QUINOA



Green Bean Salad With Lime Vinaigrette and Red Quinoa image

This is a green bean salad with quinoa as opposed to a quinoa salad with green beans. Red quinoa is secondary to the green beans here. The two ingredients provide a colorful contrast. The salad is alive with texture, the crisp-tender green beans with the crunchy almonds and the chewy, comforting quinoa. The flavors here are Mexican: lime juice, chile, cilantro, white or red onion. It's simple to put together but the sum is complex.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 20m

Yield Serves 4

Number Of Ingredients 11

3/4 pound green beans, trimmed
2 to 4 tablespoons chopped red or white onion
1/4 cup chopped toasted almonds (30 grams)
1 green or red serrano or Thai chile pepper, minced (more to taste)
1/4 cup chopped cilantro
1 tablespoon minced chives
2 tablespoons fresh lime juice
Salt to taste
1/4 cup extra-virgin olive oil
1 cup cooked red quinoa
1 hard-boiled egg, finely chopped

Steps:

  • Fill a medium saucepan with water and bring to a boil. Add salt to taste and green beans. Boil 4 to 5 minutes, until crisp-tender. Transfer to a bowl of cold water, then drain and drain again on a kitchen towel. Cut in 2-inch lengths.
  • Meanwhile, soak onion in cold water for 5 minutes. Drain, rinse, and drain again on paper towels.
  • In a salad bowl, combine green beans, onion, almonds, chile, cilantro, and chives.
  • Combine lime juice, salt, and olive oil in a small bowl or measuring cup and whisk together. Toss with beans. Add quinoa and toss again. Sprinkle chopped egg on top, and serve.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 443 milligrams, Sugar 5 grams

QUINOA AND GREEN BEAN SALAD



Quinoa and Green Bean Salad image

Parsley spruces up this side salad of protein-rich quinoa and crunchy green beans.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, plus 1/4 cup for dressing
1 small onion, minced
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 cup quinoa
1 3/4 cups water
1 pound green beans, trimmed (cut crosswise into 1-inch pieces)
1 cup flat-leaf parsley leaves
3 tablespoons red-wine vinegar

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.

Nutrition Facts : Calories 143 g, Fat 7 g, Protein 3 g, Sodium 186 g

ZESTY QUINOA SALAD



Zesty Quinoa Salad image

This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!

Provided by scrumdiddly

Categories     Salad     Grains     Quinoa Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 12

1 cup quinoa
2 cups water
¼ cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon red pepper flakes, or more to taste
1 ½ cups halved cherry tomatoes
1 (15 ounce) can black beans, drained and rinsed
5 green onions, finely chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

  • Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
  • Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
  • Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

Nutrition Facts : Calories 269.6 calories, Carbohydrate 33.8 g, Fat 11.5 g, Fiber 8.4 g, Protein 8.9 g, SaturatedFat 1.4 g, Sodium 674.5 mg, Sugar 1.7 g

BLACK BEAN & QUINOA SALAD WITH CILANTRO LIME VINAIGRETTE



Black Bean & Quinoa Salad With Cilantro Lime Vinaigrette image

I got this Recipe from "Fed up" on the Veria channel, by Andrea Beaman. It's very easy and actually really tasty! I love it. So healthy too, tons of fiber, and truly a healthy dish. Very filling, I eat it for lunch sometimes by itself. WW friendly.. I use organic ingredients The only difference is, I don;t use meat in it when I make it, she used cooked chopped chicken. I prefer it without, as I usaually pair it with a WW spiced tilapia recipe I found here on Zaar, and goat cheese and scallion stuffed cherry tomatoes, asparagus, or some other veggie.. Yum

Provided by dr_kaley

Categories     < 60 Mins

Time 40m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 11

1 (15 ounce) can black beans
3 cups quinoa, cooked (about 1 cup uncooked makes 3 cups cooked!)
1 red pepper, chopped
1 red onion, minced
1/4 cup cilantro
3 tablespoons lime juice
2 tablespoons red wine vinegar
1 tablespoon agave nectar (or some other natural sweetner)
1/3 cup olive oil
1 teaspoon cumin
salt & pepper

Steps:

  • Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
  • While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
  • Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
  • Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
  • (Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).

Nutrition Facts : Calories 504.1, Fat 17.6, SaturatedFat 2.4, Sodium 8, Carbohydrate 70.4, Fiber 11.2, Sugar 1.8, Protein 17.1

GREEN BEAN SALAD IN TANGY VINAIGRETTE



Green Bean Salad in Tangy Vinaigrette image

Just made up this recipe today to use up some ambelofasoula (I've never seen this bean in Canada and don't know if it has an English name). All kinds of green beans would be good in this refreshing salad, I expect. Steaming time is approximate as everyone likes their beans softer/crispier. 8 minutes is what worked for us.

Provided by evelynathens

Categories     Vegetable

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs green beans, topped and tailed, strings removed (unless beans are the type that haven't any and cut into 1 1/2 inch lengths)
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
2 anchovy fillets, rinsed (good) (optional)
3/4 teaspoon sugar
1 -2 garlic clove (depending on your garlic tolerance, I like 2, personally)
salt & freshly ground black pepper
1/2 cup extra virgin olive oil
1/4 cup walnuts, chopped, toasted

Steps:

  • Steam the green beans until crisp-tender.
  • Drain in a large colander and run under cold water.
  • Leave to drain thoroughly, about 10 minutes.
  • Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified.
  • Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans).
  • Pour dressing onto green beans in a pretty bowl and toss to coat.
  • Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing.
  • Re-toss just before serving.
  • Sprinkle toasted walnuts over and serve.

Nutrition Facts : Calories 358.3, Fat 32.2, SaturatedFat 4.3, Sodium 28.9, Carbohydrate 16.7, Fiber 5.1, Sugar 8.9, Protein 4.4

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