Crispy Quinoa and Roasted Green Bean Salad
(No Ratings Yet)
Loading...
Bright, crispy and oh-so-crunchy, this roasted green bean salad with a crispy quinoa topping will become your new hyperfixation meal. Watch the full video tutorial here!
- Prep Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
For the Salad
- 2 cups cooked and cooled quinoa
- 1 tablespoon low-sodium gluten-free soy sauce
- 1 tablespoon toasted sesame oil
- 1 pound French green beans
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- 1 cup shelled edamame
- ½ cup chopped scallions (pale green and vibrant tops only)
- ¼ cup chopped fresh basil
For the Ginger-Sesame Dressing
- 2 tablespoons tahini
- 2 tablespoon seasoned rice vinegar
- 1 tablespoon low sodium gluten-free soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice
- 2 teaspoon grated fresh ginger
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- On a large baking sheet coated with parchment paper, add quinoa, tamari, and toasted sesame oil; toss well to coat. Spread quinoa into an even layer.
- On a separate baking sheet, toss green beans with olive oil and kosher salt, and arrange in a single layer, avoiding any overlap.
- Place both pans in the oven with the quinoa on the middle rack, and the green beans on the toprack. Roast for 10 minutes.
- After 10 minutes, remove green beans from oven and set aside to cool. Give the quinoa a good toss and place back in the oven for another 15 minutes (25 minutes total), until golden and crispy.
- Meanwhile, prepare dressing by combining all dressing ingredients in a glass jar (or large liquid measuring cup) or medium bowl. Whisk well to combine.
- To a large serving bowl or platter, combine edamame, scallions, and basil. Slice green beanson the diagonal into bite-sized pieces and add to bowl.
- Top salad with crispy quinoa and pour dressing over the top and gently toss to combine.