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Here’s a simple, classic side dish recipe: Green Beans with Toasted Almonds, Olive Oil and Sea Salt. Perfect as it is, I took it and made it into a full vegetarian/meatless meal.
'--Nuts
Preheat oven to 350 degrees F with the rack in the middle. For such a small amount you can use a toaster oven, I always make a [Big Batc|http://www.familyfreshcooking.com/getting-started/prep-time/] though. Toast nuts for about 10 minutes or until slightly browned and fragrant.
Prepare your quinoa and fluff with a fork.
Fill a large pot 3/4 full with water. Add a few pinches of salt and bring to a rolling boil. Prepare an ice bath full of water to dunk beans in when they have finished cooking. This will set the color and keep them crisp.
Add the beans to the water and make sure they are fully submerged, add some more warm water if needed. Boil beans over medium-high heat for about 2 minutes. They should be bright green and tender enough to be speared with a fork.
Drain beans in a colander and immediately put them into the ice bath. Swish them around in the bath until cool. Remove, and blot with a clean dish towel to remove dampness.
Chop beans into little bite-sized pieces. Toss with oil and nuts and some blue cheese. Serve over a bed of quinoa. Top with each serving with extra nuts and cheese.
Serve at any temperature.
I toast a pound of nuts at a time. Store them in an airtight bag in the fridge, this way they stay fresh and you can use them for anything at any time.
I use red quinoa here. Use any color you have on hand. My favorites are the red and black. They stay a bit more firm and to me have a bit more of a nutty flavor.
If you cannot find walnut oil, olive oil will be a great substitution. So would any other nut oil. Unrefined Coconut Oil would be tasty too.
Ingredients
Directions
'--Nuts
Preheat oven to 350 degrees F with the rack in the middle. For such a small amount you can use a toaster oven, I always make a [Big Batc|http://www.familyfreshcooking.com/getting-started/prep-time/] though. Toast nuts for about 10 minutes or until slightly browned and fragrant.
Prepare your quinoa and fluff with a fork.
Fill a large pot 3/4 full with water. Add a few pinches of salt and bring to a rolling boil. Prepare an ice bath full of water to dunk beans in when they have finished cooking. This will set the color and keep them crisp.
Add the beans to the water and make sure they are fully submerged, add some more warm water if needed. Boil beans over medium-high heat for about 2 minutes. They should be bright green and tender enough to be speared with a fork.
Drain beans in a colander and immediately put them into the ice bath. Swish them around in the bath until cool. Remove, and blot with a clean dish towel to remove dampness.
Chop beans into little bite-sized pieces. Toss with oil and nuts and some blue cheese. Serve over a bed of quinoa. Top with each serving with extra nuts and cheese.
Serve at any temperature.
I toast a pound of nuts at a time. Store them in an airtight bag in the fridge, this way they stay fresh and you can use them for anything at any time.
I use red quinoa here. Use any color you have on hand. My favorites are the red and black. They stay a bit more firm and to me have a bit more of a nutty flavor.
If you cannot find walnut oil, olive oil will be a great substitution. So would any other nut oil. Unrefined Coconut Oil would be tasty too.
