green bean, quinoa & microgreen salad
This lettuce-free salad is perfect for lunch or a light dinner! Green beans, broccoli, quinoa, carrots and sprouts tossed in a fresh dressing. Vegan and Gluten-Free.
1/3 cup quinoa
10 ounces green beans, trimmed
1 head broccoli, chopped into small florets
1 carrot, diced
1 lemon, juiced
1 teaspoon dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon smoked paprika
1/3 cup olive oil
1 cup sunflower microgreens
1/2 cup chopped fresh herbs (I used a mixture of parsley, chives and dill)
Recipe by Alex
Rinse the quinoa in a fine mesh strainer. Add the quinoa to a pot along with 2/3 cup water. Bring to a boil, reduce heat to low and cover. Cook until tender, about 15 minutes. After 15 minutes, remove from heat and let stand for 5 minutes without touching. Lightly fluff with a fork, and side aside.
While the quinoa is cooking, bring a large pot of lightly salted water to a boil. Add the green beans and cook for 1-2 minutes until just bright green. Remove from water with a slotted spoon and immediately place in a bowl of ice water. Pat dry and cut into 1-2″ pieces
Using the same water (adding more if needed), add the broccoli florets. Cook for 1-2 minutes, then place in the same bowl of ice water. Remove and gently pat dry.
Add the blanched vegetables and quinoa to a large bowl along with the diced carrot, herbs and sunflower shoots.
In a small bowl or mason jar, whisk together the garlic clove, lemon juice and djion mustard until garlic is dissolved. Slowly whisk in the olive oil and season with salt, pepper and small pinch of smoked paprika.
Toss dressing over the quinoa salad and toss to combine. Serve immediately.