Quinoa tabbouleh affords more flavor nutrition and vitality because it's a whole - rather than a refined - grain. Pecans heighten quinoa's nutty flavor and their crunch nicely complements the juicy beans. Light and refreshing - yet substantial - tabbouleh is an ideal summer salad.
Ingredients:
- 1 1/2 cup green beans, trimmed and chopped into 1/4" pieces
- 2 cups Quinoa
- 1/2 cup chopped toasted pecans
- 1/2 cup chopped parsley
- 2 scallions, chopped
- 2 TB fresh mint, chopped
- 3 TB extra virgin olive oil
- 1 1/2 TB lemon juice
- 1 clove garlic, minced
- Sea salt and freshly ground black pepper to taste
- 4 red lettuce leaves
Add green beans to a quart of rapidly boiling, salted water and boil for 2 minutes or just until they're tender but still crunchy and their color is still bright. Rise under cold water, drain and pat dry. Combine the beans, quinoa, pecans, parsley, scallions and mint. Whisk together the oil, lemon juice, garlic, salt and pepper. Pour over the salad and toss to blend. Let stand for 10 minutes. Serve on individual salad plates on a lettuce leaf at room temperature. Serves 2 to 3 as a main dish.
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