Roasted Green Bean Salad with Quinoa

Most green bean salad recipes call for blanching the beans; this recipe roasts them. I love the way roasting beans brings out a deeper sweetness. Either way, cooked green beans absorb dressings and other flavors while raw ones don’t. While this recipe uses quinoa, which is a high-protein grass seed, not a grain. You can substitute bulgar wheat for the quinoa.

Ingredients

1/2 pounds green beans, cut into halves or thirds
1 tablespoon olive oil
1 clove garlic, minced
1 cup cooked quinoa
1 tablespoon red wine vinegar
4-6 cups arugula, washed, dried and chopped
2 tablespoons stoneground mustard
salt and pepper to taste

Directions

Preheat the oven to 425.
Trim the stems from the green beans and cut them in halves or thirds.  Toss with 1 tablespoon olive oil, salt, and pepper.  Arrange in a single layer on a large baking sheet and roast in the oven.  Stir the beans once or twice so they cook evenly.  When they begin to brown, add 1 minced clove of garlic and cook another 2-3 minutes.

Meanwhile, pour boiling water to cover over 1 cup of cooked quinoa, then cover it and let steam for 20 minutes.  Drain any excess water.

Mix 2 tablespoons red wine vinegar, 2 tablespoons stoneground mustard, and 2 tablespoons olive oil.  Toss half of it with the green beans and reserve the rest.

Wash 4-6 cups arugula leaves, spin dry, chop and toss with the green beans.  Sprinkle the bulgar over the salad and toss it, a little at a time until you have a nice balance of the three ingredients.  Add more dressing to taste.

Optional: Crumble 1/2 C. feta cheese over the salad.


What do you think?