1 cup quinoa
2 cups water
1/2 pound green beans trimmed and sliced into 1-inch pieces
1-15 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 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.