Green Bean Salad With Lime Vinaigrette and Red Quinoa
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- ¾pound green beans, trimmed
- 2 to 4tablespoons chopped red or white onion
- ¼cup chopped toasted almonds (30 grams)
- 1green or red serrano or Thai chile pepper, minced (more to taste)
- ¼cup chopped cilantro
- 1tablespoon minced chives
- 2tablespoons fresh lime juice
- Salt to taste
- ¼cup extra-virgin olive oil
- 1cup cooked red quinoa
- 1hard-boiled egg, finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
271 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 7 grams protein; 443 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Fill a medium saucepan with water and bring to a boil. Add salt to taste and green beans. Boil 4 to 5 minutes, until crisp-tender. Transfer to a bowl of cold water, then drain and drain again on a kitchen towel. Cut in 2-inch lengths.
- Step 2
Meanwhile, soak onion in cold water for 5 minutes. Drain, rinse, and drain again on paper towels.
- Step 3
In a salad bowl, combine green beans, onion, almonds, chile, cilantro, and chives.
- Step 4
Combine lime juice, salt, and olive oil in a small bowl or measuring cup and whisk together. Toss with beans. Add quinoa and toss again. Sprinkle chopped egg on top, and serve.
Private Notes
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Cooking Notes
Meg
This Salad is Excellent! There are many options for this salad. I add a bit of high quality balsamic for some extra zip. I also like Avocado in place of the Egg to change things up. I think tuna would also be good. I throw in some roasted pumpkin seeds as well.
Alison
I'm not a big fan of cilantro so used fresh marjoram and thyme. Really nice mixture of textures and tastes. Also used scallions. I'll make this again!
Laurie Dickerson
I did not have chiles, so made it without and it was delicious! I used more quinoa than called for, and it also works well with chopped scallions instead of the onion. I am going to try it next substituting lightly steamed broccoli for the green beans.
Julia
I'm not a fan of cilantro either, and I like tarragon with green beans, so I made this with a lemon tarragon dressing -- delicious!
Lisa
An excellent way to serve green beans! Used walnuts instead of almonds, scallions instead of onion, and fresh thyme instead of cilantro. Note to self: 1/4 cup dry of quinoa yields 1 cup cooked (I have lots of leftover quinoa...)
Tansku
Delicious recipe! Swapped out the quinoa for french lentils, added tarragon, and used a little more peppers and dressing than the original called for. Just my personal twist, I'm sure it's great in it's original form as well.
Laura
I loved this! My proportions were more like 50/50 quinoa to green beans, & I was pleased with that. No chives, and added 1 perfectly ripe avocado, slices coated in dressing before adding them to the dressed salad. Added air-fried chicken breast with only TJ’s Tajin seasoning & a spritz of avocado oil. Really healthy, so delicious.
jennifer
how well does this keep - good for a make-a-day ahead?
mark
Pretty good. Not a quinoa fan mainly due to the tiny grains. It's always about texture for me. I used freekeh instead. Larger bite with a bit more chew, somewhat smoky but I don't think it really mattered to the overall recipe. You could use bulgur, faro or wild rice here as well. 5 stars is a lot of stars for a basic recipe that's not really all that unique.
amanda
This was a good idea and base, but I found it to be pretty bland and lacking anything exciting. I swapped the egg for seared tofu, added scallions and extra various acids to the whole mix. Also topped with sriracha as I didn’t find enough spice for my liking with the Serrano I used
Tita
This salad is absolutely perfect. I omitted the cilantro and replaced the egg with plain tofu slightly toasted in the pan to make it vegan. Delicious!
ReebBrouwer
Delicious as is! Great textures and flavors. Surprisingly complex for a salad.
Lisa
Yum.
Teri
Felt it needed more flavor, so I added a tablespoon of toasted, cracked coriander seeds and a quarter cup of chopped dill. Subbed avocado for the egg.
Taylor Adams Cogan
Cannot recommend this enough! 86’d the cilantro only because I was in a hurry, but didn’t miss it. I’m totally in love with this recipe!
Lisa
An excellent way to serve green beans! Used walnuts instead of almonds, scallions instead of onion, and fresh thyme instead of cilantro. Note to self: 1/4 cup dry of quinoa yields 1 cup cooked (I have lots of leftover quinoa...)
Molly White
Completely delicious. I had leftover cooked bulgar and used that instead of couscous. Delish.
Degrassoid
It’s a lot of work for not a lot of pay off. A bit bland I found.
Terry Kuh
Use 1/3 cup raw quinoa
modifications
I used box cooked Spanish rice instead of Quinoa but make about 3 cups Sesame oil used for the rice Thyme and marjoram instead of cilantro Chicken pieces added Two round tablespoons of hemp seed. When all ingredients mixed out in casserole dish and bake for about 10 min
jennifer
I get a lot of compliments when I make this salad. The dressing is simple. I try to have quinoa cooked and in my fridge for times like this. Makes it easy to put this together. Everything is better with toasted nuts!
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