Green bean, tomato and quinoa salad

Green been, tomato and quinoa salad

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Green been, tomato and quinoa salad

  • 1 cup quinoa
  • 1 3/4 cups water
  • 1 lb. green beans, washed and trimmed
  • 1 cup canned chickpeas
  • 1 cup toasted almond slivers
  • 1/3 cup thinly sliced red onions, cut vertically
  • 1/2 cup of cherry tomatoes halves
  • 1/2 tsp cumin
  • 1/4 tsp ginger
  • 1/4 tsp turmeric
  • 2 tbsp coconut oil
  • 1-1.5 tsp salt or more to taste


  1. Cook quinoa per directions on your package. When finished, fluff with a fork to let out some steam and set aside.
  2. Put green beans in a pan with enough cold water to cover them. Bring the water to a boil and simmer until the beans are tender, about 4 minutes. Drain and rinse with cold water before, then put them into an ice bath.
  3. Prepare the chickpeas.
  4. Slice the red onions. These steps can all be done in advance and the next steps should be done immediately before preparing, and it goes by fast.
  5. To finish making the salad, heat the coconut oil in a large deep skillet or wok for one minute on medium-high heat. Add the cumin, ginger, and turmeric and cook, stirring for one minute, and just as the spices begin to release fragrance. Add the quinoa, beans & salt and gently heat and stir until well mixed and warm, about 3-4 minutes.
  6. Toss in the almond, red onions slices and cherry tomato halves.
  7. Serve warm.


Adapted from

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