Prep 10 mins
Cook 20 mins
"Summer green beans are here! Perhaps other beans, too, so substitute any of the three beans with what you can get on sale or from your garden…or the neighbors’. Canned garbanzos, pintos or black beans are fine, too, in this beautiful and delicious summer salad that works as a side dish or protein-filled vegetarian entrée." From Whole Foods website.
- 236.59 ml uncooked quinoa
- salt & fresh ground pepper
- 226.79 g green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
- 354.88 ml shelled edamame
- 118.29 ml chopped roasted red pepper
- 425.24 g can kidney beans, rinsed and drained
- 118.29 ml Italian dressing (I love Italian Salad Dressing)
- 4.92 ml dried tarragon
- Rinse quinoa under cold running water and drain.
- Bring 1 3/4 cups water to a boil in a small pot.
- Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes.
- Uncover and let cool.
- Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well.
- Serve chilled or at room temperature.
We had this as a side with our meal tonight and it went down pretty well. I made it in the afternoon and then let it cool in the fridge before warming it slightly before serving. I liked that as it let me get the main work of the meal out of the way early in the day. I had to leave the kidney beans out because we had run out but I added some extra edamame to make up for it. Made for photo tag.
Very good summer salad. I used double the kidney beans because my edamame went bad before I had the opportunity to make this and it still tasted great. I may make with a little more quinoa next time. Thank you.
This was very yummy how I modified it along with the dressing you recommended (Italian Salad Dressing). I think the dressing makes it! I used organic red quinoa as it has a great texture, sea salt, freshly ground black pepper, fresh small green beans, no edamame, no roasted red pepper (I debated getting it from the local Italian shop but it is very had to bring my daughter inside as the entrance does not allow a stroller in!!), Edan brand canned organic chickpeas without salt instead of canned kidney beans, no dried tarragon either so I substituted dried margoram which worked maybe even better for our tastes. I could definitely make this the same way again. Made for January 2013's Casual Veggie Tag (come join us everyone!)