It’s hard to believe it is almost August. Summer is flying by and I feel like I’m hanging on by a thread! As I try to make the most of these long hot days, the kitchen tends to get put on the back burner a little bit so to speak. I steer away from elaborate dinners and instead, find myself cooking really easy and light meals that embrace produce at peak season.
This week at the grocery store, some tender green beans caught my eye along with some perfectly ripe Apricots. Because I love to combine savory and sweet, I ended up with this simple Green Bean Salad with Quinoa that turned out quite refreshing.
Tender Green Beans, Garlicky Quinoa, Ripe Apricots, + Cherry Tomatoes drizzled with a Lemon Walnut Vinaigrette
I love this kind of salad for summer because it can be made in advance, served chilled and still tastes so fresh!
I pre-cooked the quinoa with some minced garlic and then blanched the green beans in a big pot of boiling water. It’s important to shock them in a bowl of ice water immediately after in order to stop the cooking process and retain the vibrant green color. There are only two ingredients for the Vinaigrette, freshly squeezed lemon and walnut oil! The only other thing you need to do for this recipe is to chop a few ingredients, mix them together in a big bowl and your ready to go. You can serve this as a vegetarian meal with some crumbled, hard-boiled eggs (You’ve already got a pot of boiling water going), or serve it as a side salad.
- 1 lb. Green Beans
- 1 Small Shallot, thinly sliced
- 2 Apricots, sliced into small wedges
- ½ C. Cherry Tomatoes, sliced
- 2 T. Fresh Parsley, chopped
- 1 C. Quinoa, Rinsed
- 2 Cloves of Garlic, Minced
- ¼ C. Lemon Juice
- ½ C. Walnut Oil
- Make the Vinaigrette by slowly whisking the walnut oil into the lemon juice until emulsified. Set aside until ready to serve.
- In a small pot, add 1 C. of Quinoa to 2 Cups of water or Stock. Bring to a boil and reduce the heat to low. Cover and let it cook for about 15 minutes or until cooked. Remove the lid and add the minced garlic while still hot, fluff with a fork and let it rest until ready to serve. Season with Salt and Pepper.
- Bring a large pot of water to a boil, season generously with salt and add the green beans. Blanch until soft, about 5 - 8 minutes. Immediately remove the green beans using a skimmer and shock in a pot of ice cold water to stop the cooking process and retain the vibrant green color.
- Serve the Green Beans on top of the Quinoa with the sliced apricots, tomatoes, shallots, chopped parsley. Drizzle to taste with the Lemon Walnut Vinaigrette.