Bean Salad with Quinoa, Walnuts & Tarragon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: side dish
Serves: 6
Ingredients
  • 1 pound green beans, ends trimmed
  • 1 pound fava beans, shelled
  • ½ pound sugar snap peas
  • 1 tablespoon of chopped taragon (add more according to your taste buds)
  • ½ cup walnuts, coarsely chopped (you can lightly toast them for added flavor)
  • 1 small shallot, minced
  • ¾ cup cooked quinoa
For the dressing
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • salt and freshly ground pepper
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • ¼ cup extra virgin olive oil
Instructions
  1. Bring a pot of water to a boil, add salt to taste and add the green beans. Boil for 1 minute - add sugar snap peas - boil green beans and sugar snap peas for another 3 to 4 more minutes, until just tender. Transfer to a bowl of cold water, then drain and set aside. Use a skimmer so you don't have to drain the boiling water.
  2. Skin the favas. Fill a bowl with ice water. Bring the water in the pot back to a boil. Drop the shelled fava beans into the boiling water and boil 2 to 3 minutes. 4 to 5 minutes if the beans are bigger than your thumbnail. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Pinch off the eyes. Have a bowl close at hand because this takes a few minutes but worth it.
  3. Stir together the vinegar, lemon juice, salt, pepper, mustard and garlic. Whisk in the oil. Toss with the beans, cooked quinoa, walnuts, tarragon and shallot,, and serve.
Nutrition Information
Protein: 12 grams
Recipe by Ordinary Vegan at https://ordinaryvegan.net/beansalad/