Why hello everyone! So glad ya’ll enjoyed the super simple Sweet n’ Spicy Cucumber Salad as much as we did!
Also thanks for the wonderful cucumber recipe ideas, I now have a few more to add to my list of “to-makes” this summer
Well believe it or not I’m back with another super simple salad recipe tonight, one that is ready in less than 30 minutes from start to finish and one that has great flavor with minimal ingredients!
Asian Quinoa Salad w/ Roasted Green Beans and Chickpeas
- about 1lb. fresh green beans, chopped into 1″ pieces
- 1 can chickpeas (garbanzo beans), drained & rinsed
- 1 heaping cup quinoa (uncooked)
- 1 tblsp olive oil
- sea salt & black pepper
The Asian Dressing
that I raved about yesterday:
- 1 tblsp soy sauce
- 1 tblsp olive oil
- 2 tblsp rice vinegar
- 2 tsp sugar
Preheat oven to 425F.
Start by prepping the green beans, chopping them into about 1″ pieces and removing any stems.
I don’t know what it is this summer, but I am loving fresh farmer’s market green beans for some reason?!
Toss the chopped green beans with 1 tblsp olive oil and generously coat with black pepper, a bit of salt too.
Spread the green beans out on a baking sheet and place into a 425F oven for a total of 20 minutes. You’ll want to stir them around / flip them at the 10 and 15 minute marks too so that they brown evenly.
While the green beans are roasting, cook the quinoa on the stovetop.
Quinoa, another food obsession of mine lately too, clearly!
Since I used a heaping cup full o’ quinoa, I used about 2 cups of water to cook.
Simply add the water + quinoa to a pot, bring to a boil, cover and turn down to a simmer for 15 minutes until all the water is soaked up. Done!
Also mix together the Asian dressing using the ingredients above while everything is cooking, a quick stir with a fork will blend perfectly!
Now it’s time to throw the salad together:
Quinoa, roasted green beans plus chickpeas.
A stir and some more black pepper later and you’ll be in business
The green beans get almost nutty when you roast them, kind of the same concept as my beloved roasted broccoli!
The quinoa also soaks up all that sweet, tangy soy dressing wonderfully.
And the protein from quinoa + chickpeas really does a great job at making this a filling dish!
Of course, sneaking in those veggies is never a bad thing either
Lil’ Sis and I really enjoyed this one! There is just no end to what you can do with quinoa me thinks… love the stuff.
Hope all of you are having a wonderful week and see you soon!
“Our attitude toward life determines life’s attitude towards us.”