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.
Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins
1 cup dry Quinoa (prepare to package directions)
1 pound fresh Green Beans, washed and trim ends
a few pinches of fine Sea Salt
1/4 cup toasted Walnuts (see notes)
Drizzle of Walnut Oil
a few ounces crumbled Blue Cheese
Toppings
Have extra nuts handy for topping each serving.
1
'--Nuts
2
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.
3
Prepare your quinoa and fluff with a fork.
Green Beans
4
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.
5
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.
6
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.
Assembly
7
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.
8
Serve at any temperature.
Notes
9
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.
10
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.
11
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.
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.
3
Prepare your quinoa and fluff with a fork.
Green Beans
4
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.
5
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.
6
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.
Assembly
7
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.
8
Serve at any temperature.
Notes
9
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.
10
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.
11
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.
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