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Quinoa Salad With String Beans, Tomatoes, Arugula and Cranberries

  • 1/4
    Quinoa Salad With String Beans, Tomatoes, Arugula and Cranberries
  • 2/4
    Salad ingredients: pine nuts, dried cranberries, tomatoes, mint, string beans, arugula, cilantro and quinoa
  • 3/4
    Whisk the lemon juice, mustard, maple syrup, salt and black pepper in a small bowl.
  • 4/4
    In a slow stream, pour in the olive oil and keep whisking until emulsified.

Text, photos and food cooked by Michal Martinek

Nov 25, 2015

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Quinoa Salad With String Beans, Tomatoes, Arugula and Cranberries

This light salad is packed with flavor and texture. With quinoa as the main component, it’s a good vegetarian dish or a side to serve with roasted fish or meat. Actually, you don’t really need an extra animal protein to serve it with, because quinoa contains plenty—more than any grain.

To balance the somewhat bland quinoa (pronounced “KEEN-wah” or “kin-OH-uh”), I added crunchy string beans, juicy tomatoes, bitter-spicy arugula, sweet-sour cranberries and earthy pine nuts, with a refreshing lemon-mustard dressing.

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  1. Serves 4–6
  2. 1 cup quinoa
  3. ½ pound string beans, ends trimmed
  4. 1 cup cherry tomatoes, halved
  5. 1 cup wild arugula
  6. ½ cup dried cranberries
  7. 2 tablespoons pine nuts
  8. ¼ cup cilantro, finely chopped
  9. ¼ cup mint, leaves only, finely chopped
  10. Dressing
  11. 2 tablespoons lemon juice, freshly squeezed
  12. 2 teaspoons yellow mustard
  13. 2 teaspoons maple syrup
  14. 1 teaspoon salt
  15. ¼ teaspoon black pepper, freshly ground
  16. ¼ cup olive oil

1

Rinse the quinoa in a fine sieve (to prevent it from slipping through the holes) under cold running water. Place it in a small stockpot, and add 2 cups of cold water. Cover the pot partially with a lid, and bring to a boil over high heat. Lower the heat to low, cover completely, and let simmer undisturbed, until the water has evaporated, and the quinoa is fluffy and translucent. Transfer to a large bowl and let cool. This step can be done one day ahead.

2

Bring 8 cups of water to a boil in a medium saucepan or large skillet. Add the green beans and cook until crunchy, about 5 minutes. Drain in a colander and rinse with cold water to stop them from cooking. Cut into 1-inch pieces.

3

Add the beans, tomatoes, arugula, cranberries, pine nuts, cilantro and mint to the bowl with the cooked quinoa, and combine.

4

Prepare the dressing. Whisk the lemon juice, mustard, maple syrup, salt and black pepper in a small bowl. In a slow stream, pour in the olive oil and keep whisking until emulsified. Alternatively, place all ingredients in a small jar with a lid, and shake until emulsified.

5

Pour the dressing over the salad, and toss until coated. Taste for salt and adjust. Serve chilled or at room temperature.

Tip

You can add a slightly smoky flavor to the salad by dry-toasting the quinoa after you rinse it.

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