Green Bean & Avocado Quinoa Salad -

Green bean & avocado quinoa salad

It’s been so inspired by the bounties of spring veggies that have been available lately. I think I’m the only person on the internet that has not gotten my hands on any ramps this season (do they even grow in texas?), but I really can’t complain because I still have tons of amazing options.

They key to any great salad is a variety of tastes, textures and colors. Although I find that sometimes it’s easier to come up with new ideas if I set some kind of limitation. This particular day I had leeks, green beans, and dandelion greens I wanted to use. Which gave me the idea to go with an all-green theme… which helped draw my attention to the half-avocado leftover from breakfast, the pistachios in the back of the pantry, and the fresh mint growing in my yard.

I served this for dinner alongside some grilled salmon… if there were leftovers it would have been a great lunch the next day.

green bean & avocado quinoa salad

PrintAuthor: Jeanine DonofrioIngredients

1 tablespoon mustard seeds, lightly toasted
splashes of olive oil
handful of green beans (thin ones)
½ cup leeks
juice of 1 lemon & lemon zest
big handful of dandelion greens (or spinach or arugula)
½ cup cooked quinoa
¼ cup crumbled feta cheese
a few sprigs of fresh mint
a few tablespoons toasted chopped pistachios
½ avocado sliced

Instructions

Heat a small pan and toast the mustard seeds until just fragrant. Add oil, green beans and leeks, salt. Cook until tender but still crunchy. Add a big squeeze of lemon to the pan.

Add greens and let them wilt slightly.

Remove from heat and toss with quinoa, feta cheese, more lemon and lemon zest.

For best flavor let this chill together for 30 or so minutes.

Before serving, add toasted pistachios, avocado and a few more mint sprigs. Taste and adjust seasonings.

Nutrition Information Serving size: serves 2 as a meal, 3-4 as a side3.4.3177

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