Toasted Quinoa and Green Bean Salad With Lemony Hummus Dressing
SERVES SIX (270 calories per serving) as a side dish paired with 3 oz fish or 2 oz grilled chicken
SERVES FOUR (420 calories per serving) as a main dish

For the quinoa:
1 cup quinoa
1 1/2 cups water or flavorful stock

INSTRUCTIONS

Place the quinoa in a wide sauté pan over medium heat. Let it toast, stirring frequently, until aromatic, about 5 minutes.

Bring the water or stock to a boil and add the quinoa. Bring it back to a boil. Reduce the heat to low, cover the pan and simmer for ten minutes. Remove from heat, allow to sit covered until water is absorbed and stir to fluff. To cool the quinoa for a salad, spread it out on a baking sheet and let sit at room temperature for about 15 minutes. Cover it and transfer to the refrigerator until you are ready to compose the salad.

To finish the salad:
1/2 pound fresh green beans, stems removed
1/4 cup toasted and chopped hazelnuts
3/4 cup hummus (your favorite flavor)
2-3 T lemon juice (depending on how zesty you like it!)
3 T extra virgin olive oil
Sea salt and freshly ground pepper to taste
Optional: 1/4 cup freshly chopped tender herbs (such as basil, parsley, cilantro, dill, etc.)

INSTRUCTIONS

Steam the beans until just tender, but still bright green, and allow to cool. Place in a bowl with the quinoa and hazelnuts.

In a small bowl, combine the hummus, lemon juice and olive oil. If the mixture is a little thick, stir in a bit of vegetable stock or water. Season with salt and pepper.

Toss the hummus dressing with the quinoa and beans. Garnish with chopped fresh herbs if desired.

Recipe developed by Lynne Vea