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.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 287kcal | Carbohydrates: 41g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 304mg | Potassium: 730mg | Fiber: 9g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 10mg | Calcium: 164mg | Iron: 5mg