#foodthanks & Green Bean and Quinoa Salad

Monday, November 25, 2013

I'm confident that if you could somehow search through keywords I write and speak daily, "food" and "thanks" would be in the top five. I have so much to be thankful for, especially this year, and food is always on my mind. So, when #foodthanks asked me to partner with and blog about their campaign, I was like, duh.

So, here it is. As thankful as I am to have food on the table this holiday season, others are not as fortunate. But, I, you, we, can help. By making a pledge to donate a bag of wholesome food to your local food bank this holiday season, you receive the tote above. I used mine this weekend while hitting up a few grocery stores. It carried everything I needed and people asked about it, allowing me to share the #foodthanks message. So, do the same. It's not too late, and you'll be a big help. And use #foodthanks to all of your food-related Tweets, Instagrams, Pins and Facebook posts! There's a lot of food to be thankful for, so show me and the folks at the AgChat Foundation what you've got on the dinner table this season.

Speaking of, this recipe was on the dinner table on Saturday, and it was a big hit. I love green beans. I really don't like vegetables, but I love green beans. And if I could, I'd always take them to gatherings. The problem is, green beans usually have to be served warm. And I hate to bother the host for the stove or oven. But not this recipe! Cold green beans! With quinoa! A healthy, delicious side dish to every main course. And the leftovers, should you have enough self restraint to save some, are delicious.



For salad:
1/2 cup quinoa
1 pound green beans, ends trimmed
2 green onions
1/2 cup hazelnuts, toasted and skins removed, roughly chopped

For dressing:
1/4 cup extra virgin olive oil
3 tablespoons white balsamic vinegar
2 teaspoons agave nectar/honey
1 clove garlic
Handful of basil leaves
Pinch of salt and pepper


In a blender or food processor, whirl all of the dressing ingredients together. Taste for salt and pepper. Set aside in the fridge.

Bring 1 cup water to boil and add the quinoa. Turn the heat down to simmer. Cook and cover for about 20 minutes, or until all of the liquid is absorbed. Transfer to a large mixing bowl to cool.

Blanch green beans. Drain well. Add the green beans to the cooled quinoa. Thinly slice the green onions and add them. Add half of the chopped hazelnuts to the bowl and toss with the desired amount of the dressing. Finish the salad with a few grinds of fresh black pepper and the rest of the hazelnuts. Serve at room temperature or chill in the fridge.

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