Green Bean White Bean Quinoa

Green Bean White Bean Quinoa

With arugula, parsley and feta, this quick and easy green bean white bean quinoa makes a great side dish served at room temperature no matter the season.



1 cup quinoa

2 cups water

1/2 pound green beans trimmed and sliced into 1-inch pieces

115 ounce can white beans, drained and rinsed (cannellini, great northern or navy beans)

3 scallions, thinly sliced

1 cup arugula

1/4 cup chopped parsley

1/3 cup crumbled feta

1/4 cup roughly chopped almonds

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 teaspoon white wine vinegar

2 teaspoons olive oil


In a large saucepan, bring the quinoa and water to a boil. Reduce the heat, cover and simmer for 12 minutes until the quinoa is tender and the water has been absorbed. Fluff with a fork and let the quinoa cool for 10 minutes.

Cook the green beans in a pot of salted boiling water until just tender but still crisp, about 3 minutes. Use a slotted spoon to transfer the green beans to a bowl of ice water. Once the green beans are cool, drain the water and pat dry with a towel.

In a large bowl, combine the quinoa, green beans, white beans, scallions, arugula, parsley, feta, salt and pepper.

In a small bowl, whisk together the white wine vinegar and olive oil. Then stir into the quinoa.