Bean Salad with Honeyed Quinoa – A Fresh from the Garden Recipe

5 from 1 review


  • 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


  1. 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.
  2. Set aside to let cool.
  3. 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.
  4. Toast the walnuts, chop and set aside
  5. Trim the beans and broccoli and add to a bowl
  6. Take about 1 TBS of the garlic/oil mixture, 1/2 tsp salt and add it to the beans and broccoli and toss.
  7. 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.
  8. Add the cooked quinoa and parsley to the pot and stir well to distribute the honey mixture
  9. To serve: put some quinoa on the plate, top with the beans and broccoli and sprinkle the walnuts on top