Summer Quinoa Salad
makes 4-6 servings
2 c. cooked quinoa (about 1 c. dry, I cooked mine using 1 c. of water and 1 c. of vegetable broth for extra flavor)
6 oz. green beans, ends removed and cut into approximately 1″ sections
6 oz. cherry tomatoes, halved
4 oz. feta cheese, cut into approx 1/2″ chunks
For the pesto dressing:
1/2 c. fresh basil
1/4 c. walnuts
1 tbsp olive oil
1. Blanch the green beans as follows: Bring a pot filled with 2″ of water to a boil, add green beans, cover, and cook for 3 minutes. While beans cook, fill a bowl or second pot with very cold water (ice water is best). When the 3 minutes are up, drain the hot water from the green beans and immediately transfer beans to the cold water bath.
2. Make the pesto dressing: in a food processor, combine the walnuts, basil, and olive oil, and process together until a paste-like consistency has been achieved.
3. Place the cooked quinoa in a large mixing bowl. Add the pesto dressing and stir to combine.
4. Add the tomatoes, green beans, and feta. Stir again to combine.
Can be eaten immediately, or stored in the fridge for 1-2 days.