Ingredients
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Quinoa
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1 cup Quinoa
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1½ cups Vegetable Broth
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¼ teaspoon Sea Salt
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Pesto
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6 tablespoons Vegetable Broth
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3 tablespoons Tahini
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2 tablespoons fresh Lemon Juice
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2 ounces Basil
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1 Garlic
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¼ teaspoon Sea Salt
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Black Pepper
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Beans
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1 pound Green Beans
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1 teaspoon Olive Oil
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2 cups cooked Chickpeas
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1 teaspoon fresh or dried Thyme
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½ cup whole raw Almonds
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½ teaspoon Sea Salt
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½ teaspoon Paprika
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1/8 to ¼ teaspoon Cayenne Pepper
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Salad
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3 cups coarsely chopped Romaine Lettuce
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1 cup grape or cherry Tomatoes
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¼ cup sliced Red Onion
Directions
Green beans and chickpeas come together in this hearty salad. The green beans are tossed in a flavorful pesto and the chickpeas are roasted with almonds and a salty and spicy rub. Quinoa adds plenty of protein and the salad greens bring a freshness to the plate.
Steps
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1
Done
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Combine the quinoa, broth, and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium-low heat, and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with a fork before serving. |
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2
Done
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Combine the broth, tahini, lemon juice, basil, garlic, salt and pepper in a blender. Blend until smooth. Taste and adjust seasoning. Set aside. |
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3
Done
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Steam the green beans until tender, 4 to 5 minutes, using a steamer basket set in a large pot. Transfer to a bowl, toss with 1/3 of the pesto, and set aside. |
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4
Done
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Heat the oil in a large skillet over medium-high heat. Add the chickpeas and thyme. Cook, stirring occasionally, until they begin to brown, about 3 minutes. Add the almonds and continue to cook until golden, about 3 more minutes. Remove from heat and stir in the salt, paprika, and cayenne. |
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5
Done
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Combine the romaine, tomatoes, and onion with 2 tablespoons of pesto in a large bowl and toss to mix. Divide the salad, quinoa, green beans, and chickpea mixture among four bowls, keeping the ingredients relatively separate so diners can combine them as they desire. Serve with the remaining pesto. |
