My MN FarmerBlackened Green Bean and Quinoa Salsa
Salad
1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes
1 pound long green beans
salt and pepper
3 garlic cloves, minced
1/4 cup water
1/2 medium run onions, sliced into very thin strips
1 cup cherry tomatoes, chopped
2 ears corn on the cob, stripped
Dressing
1/4 cup olive oil
1 1/2 to 2 small lemons, juiced
2 teaspoons Dijon mustard
1 tablespoon fresh basil
sea salt and black pepper
Toppings
1/3 cup sliced almonds
crumbled feta (optional)
Instructions
In a medium saucepan combine 2 cups water and the quinoa. Bring to a boil. Cover and simmer for 15 to 17 minutes or until the water is absorbed. Remove from heat, fluff with fork, cover and set aside.
Chop off ends of green beans. Cut them diagonally into 2-3 inch long pieces.
Heat 2 teaspoons olive oil in a 12 inch cast iron skillet over medium heat until shimmering. Add beans and a sprinkle of salt and cook, stirring occasionally, until spotty brown (4-6 minutes).
Use a wooden spoon to push the beans from the center of the skillet. Add another teaspoon olive oil and the minced garlic. Cook until fragrant, about 30 seconds. Stir the garlic into the green beans.
Cover skillet with baking sheet. Add the red onion to the pan, followed by the water and cover until the beans are bright green and crisp, about 2 minutes. Uncover the pan and increase heat to medium-high. Cook until the water evaporates and the beans are lightly browned, 3-5 minutes, and remove from heat.
Transfer the beans to a big mixing bowl. Add the cooked quinoa, chopped cherry tomatoes, and corn kernels. Whisk together the dressing ingredients in a small bowl and put it into the salad bowl. Toss to combine. Add salt to taste. Add more lemon and maybe a dash of red pepper flakes to taste.
In a skillet over medium low heat, toast the almond slivers until fragrant and golden. Top the salad with toasted almonds and feta and serve.
Recipe from Cookie and Kate passed on by a faithful Farmer’s market friend. 🙂
