Green Bean Salad With Lime Vinaigrette and Red Quinoa
Updated Dec. 14, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound green beans, trimmed
- 2 to 4tablespoons chopped red or white onion
- ¼cup chopped toasted almonds (30 grams)
- 1green or red serrano or Thai chile pepper, minced (more to taste)
- ¼cup chopped cilantro
- 1tablespoon minced chives
- 2tablespoons fresh lime juice
- Salt to taste
- ¼cup extra-virgin olive oil
- 1cup cooked red quinoa
- 1hard-boiled egg, finely chopped
Nutritional analysis per serving (4 servings)
271 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 7 grams protein; 443 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a medium saucepan with water and bring to a boil. Add salt to taste and green beans. Boil 4 to 5 minutes, until crisp-tender. Transfer to a bowl of cold water, then drain and drain again on a kitchen towel. Cut in 2-inch lengths.
- Step 2
Meanwhile, soak onion in cold water for 5 minutes. Drain, rinse, and drain again on paper towels.
- Step 3
In a salad bowl, combine green beans, onion, almonds, chile, cilantro, and chives.
- Step 4
Combine lime juice, salt, and olive oil in a small bowl or measuring cup and whisk together. Toss with beans. Add quinoa and toss again. Sprinkle chopped egg on top, and serve.
Private Notes
Comments
This Salad is Excellent! There are many options for this salad. I add a bit of high quality balsamic for some extra zip. I also like Avocado in place of the Egg to change things up. I think tuna would also be good. I throw in some roasted pumpkin seeds as well.
I'm not a big fan of cilantro so used fresh marjoram and thyme. Really nice mixture of textures and tastes. Also used scallions. I'll make this again!
I did not have chiles, so made it without and it was delicious! I used more quinoa than called for, and it also works well with chopped scallions instead of the onion. I am going to try it next substituting lightly steamed broccoli for the green beans.
We give it four stars — it is a tasty, malleable recipe good for carting to potluck suppers — but it takes a long time to make if you don’t have on hand the ready-cooked ingredients: quinoa, hard-boiled egg. It IS worth spending the time making it, but it takes much more than 20 minutes. Needs a little humph (more salt, lime or lemon, and all of a big Serrano) to make it tasty the way it should be.
My lime had 3 tablespoons of juice. I used them all and nothing bad happened. In fact, it could have probably taken more lime without anything bad happening. I added a 7oz package of baked tofu (cubed small) in place of the eggs. I really would have missed the tofu if it wasn't there.
I loved this! My proportions were more like 50/50 quinoa to green beans, & I was pleased with that. No chives, and added 1 perfectly ripe avocado, slices coated in dressing before adding them to the dressed salad. Added air-fried chicken breast with only TJ’s Tajin seasoning & a spritz of avocado oil. Really healthy, so delicious.
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