Quinoa Salad with Fresh Herbs

Post date: Jan 30, 2015 6:42:16 PM

1 cup quinoa, thoroughly rinsed

7 oz. slim green beans, trimmed and halved

3 Tbsp. extra-virgin olive oil

2 Tbsp. lemon juice

1 clove garlic, peeled and crushed

1 tsp. Dijon mustard

1/2 tsp. salt

freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1/4 cup small basil leaves

1 Tbsp. chopped flat leaf parsley

2 Tbsp. cilantro sprigs

1 Tbsp. snipped chives

Cook quinoa in plenty of gently boiling water for about 12-15 minutes, or until it softens (organic quinoa may take a few minutes longer). Tip quinoa into a colander and let it drain.

Plunge green beans into a saucepan of lightly salted boiling water and cook uncovered for 4-5 minutes, or until fork tender. Drain and rinse with plenty of cold water to stop the cooking. Dry off on paper towels.

In a large bowl, whisk oil, lemon juice, garlic and mustard together with 1/2 tsp. salt and plenty of black pepper. Add quinoa and toss to coat with dressing.

Just before serving, stir in green beans, tomatoes and herbs. Serve immediately.