Quinoa with Green Beans and Almonds
Quinoa, green beans, and almonds tossed with a basil mustard vinaigrette. Great served hot or cold.
Ingredients
- ½ Lemongrass stalk
- ⅔ Cup Quinoa
- 1 Tsp Olive oil
- 2 Cloves garlic
- ¼ Tsp Kosher Salt
- 1½ Cups Green Beans Blanched or steamed
- ¼ Cup Almonds
- ½ Cup Basil
- ¾ Cup Olive oil
- 1 Tsp Maple
- 1 Tsp Mustard
- ¼ Cup Rice Vinegar
Instructions
- Put 2 cups water in a pot. While water is beginning to heat, take a mallet or back of a cast iron skilled and pound on the lemongrass to release oils.
- Put lemongrass and salt in the pot and slowly bring to a boil. Allow to simmer until quinoa is ready to be added.
- Rinse quinoa and drain well. In a skillet, add coconut oil and once heated, add quinoa to the pan. When most of the water is evaporated from the quinoa, add garlic and continue to saute until lightly toasted.
- Add to pot with lemongrass. Bring again to a boil, then turn down to a simmer and put a lid on it. Let cook about 20 minutes, or until water is absorbed.
- Slice prepared green beans into about 3 inch slices.
- Put almonds in pan and toast. Set aside.
- Pull lemongrass stalk from quinoa and toss with green beans and almonds .
- Put basil, mustard, maple, rice vinegar and olive oil In Food processor and blend . Toss with quinoa mix and serve.