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Directions
- 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, basil or tomato.
ingredient
For the Cooked Chicken
- 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
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