It’s my favorite time of year. There is so much coming in the from the garden making dinner at night is a joy. This year he is bringing me three colors of beans – green, yellow and purple. Sadly the purple beans lose their color when heated so to take advantage of the beauty of the three colors together I needed to come up with a dish that would offer them raw. It wasn’t hard. If you ask me summer is all about eating simple food, straight from the garden. While there is a touch of fuss to this bean salad it is worth it.
Bean Salad with Honeyed Quinoa
Serves 2 – 3
1 pound fresh green beans
1 cup fresh broccoli florets
1/2 cup walnuts
1 large clove garlic
3 TBS olive oil
1 cup quinoa
1 TBS honey
1/2 tsp fresh ground pepper
1 1/2 tsp salt divided (more to taste if needed)
1 TBS rice vinegar
1 TBS parsley
Mince or press the garlic and add it to the olive oil with 1/2 tsp of the salt in a small saucepan. Heat over medium heat and let cook for until the garlic is softened. Reduce the heat to low and continue to cook for about five minutes.
Set aside to let cool.
Cook the quinoa – bring a small pot of salted water to a boil. Add the cup of quinoa and return to a boil. Cook for 10 minutes. Drain.
How Was it?
It was pretty tasty if I do say so myself. I am a big fan of fresh beans. In fact, I enjoy them raw more than I do cooked. And you have to admit it’s a very pretty meal with the three colors of beans. The quinoa was very good with the hint of sweet from the honey and the tang from the vinegar. The garlic flavor was mellowed by cooking it first.
The hubby grows some seriously large garlic. I used this whole clove in the recipe so keep that in mind. You might want to use two normal sized cloves.
Other Salad Recipes:
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Bean Salad with Honeyed Quinoa – A Fresh from the Garden Recipe
- Yield: 2-3 1x
- Category: Main Dish
- 1 pound fresh green beans
- 1 cup fresh broccoli florets
- 1/2 cup walnuts
- 1 large clove garlic
- 3 TBS olive oil
- 1 cup quinoa
- 1 TBS honey
- 1/2 tsp fresh ground pepper
- 1 1/2 tsp salt divided (more to taste if needed)
- 1 TBS rice vinegar
- 1 TBS parsley
- Mince or press the garlic and add it to the olive oil with 1/2 tsp of the salt in a small saucepan. Heat over medium heat and let cook for until the garlic is softened. Reduce the heat to low and continue to cook for about five minutes.
- Set aside to let cool.
- Cook the quinoa – bring a small pot of salted water to a boil. Add the cup of quinoa and return to a boil. Cook for 10 minutes. Drain.
- Toast the walnuts, chop and set aside
- Trim the beans and broccoli and add to a bowl
- Take about 1 TBS of the garlic/oil mixture, 1/2 tsp salt and add it to the beans and broccoli and toss.
- Add the honey, pepper, remaining 1/2 tsp salt and rice vinegar to the rest of the garlic/oil mixture in the pot. Stir to combine.
- Add the cooked quinoa and parsley to the pot and stir well to distribute the honey mixture
- To serve: put some quinoa on the plate, top with the beans and broccoli and sprinkle the walnuts on top