|2 servings||calories per servings 568||protein serving 16 g||carbs per serving 87 g||total fat per serving 20 g|
Tis’ the season for fresh summer salads, and this one might be our best yet. The combination of crisp green beans, fennel and cucumber is refreshing without sacrificing flavor. Red quinoa coated in tangy dressing ties the dish together in a “ you can’t just eat one bite” sort of way. If you needed another reason to eat red quinoa (in this dish you really don't!), red quinoa contains complete protein, is low in calories and is rich in essential minerals making this dish an extremely healthy option.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||87 g|
|Dietary Fiber||20 g|
Please read the entire recipe before beginning.
In a medium saucepot, combine about 6 cups water with kosher salt. Place over high heat. This is the cooking water for the green beans. Place a medium mixing bowl filled with ice water near the stove.
While waiting for the water to boil, start cooking the quinoa: Place quinoa, 1 3/4 cups water, and 1 teaspoon PeachDish salt in a small saucepot with a lid. Place over high heat and bring to a boil, then turn down heat to medium-low and cover. Simmer 6-7 minutes, until water is absorbed and the quinoa grains have opened to reveal their endosperms, which look like curled white tails. Turn the heat off, fluff lightly with a fork, and cover to keep warm.
While the quinoa cooks, prepare your mise en place: Trim the stems from the green beans and cut into 1-inch pieces. Remove the fronds (the dark green leaves) from fennel stalks and roughly chop. Remove the stalks from fennel bulb and discard. Cut the fennel bulb in half lengthwise, and thinly slice crosswise. Halve the cucumber lengthwise and thinly slice. Cut root tips off the radishes, halve lengthwise and thinly slice. Peel, halve lengthwise and thinly slice the shallot. Pick the leaves from the tarragon and parsley and rough chop together.
When the green bean cooking water comes to a boil, add the green beans. Return to a boil and cook 3-5 minutes, until beans are crisp-tender and no longer taste chalky. Immediately transfer the beans to the ice water. In a large bowl, combine the fennel bulb and fronds, cucumber, radish, shallot and herbs. Drain the beans thoroughly and add to the bowl. Add the quinoa to the bowl. Juice the lemon, and add juice to the bowl along with olive oil. Mix thoroughly to combine, and season the salad to taste with PeachDish salt and pepper.
Divide the salad between 2 plates, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...