Description
A healthy and vibrant quinoa salad featuring fresh green beans, mushrooms, and cranberries, drizzled with a balsamic dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 pound fresh green beans, trimmed
- 10 ounces cremini or button mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 cup dried cranberries
- Zest of 1 lemon (optional)
- 1 tablespoon balsamic vinegar or lemon juice
Instructions
- Rinse the quinoa thoroughly under cold water. Bring 2 cups of water or broth to a boil, stir in quinoa, reduce heat, cover, and simmer for 15 minutes. Let it sit, then fluff with a fork.
- Bring a large pot of water to a boil. Add green beans and cook for 2-3 minutes. Transfer to an ice bath, then drain and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add mushrooms in batches. Sear undisturbed for 3–4 minutes, then stir until golden. Season with salt, pepper, and garlic powder.
- In a large bowl, mix quinoa, green beans, mushrooms, cranberries, lemon zest, and the remaining olive oil. Toss gently.
- Finish with balsamic vinegar or lemon juice, adjust seasoning, and serve warm or at room temperature.
Notes
- This salad can be served warm or at room temperature.
- Optional ingredients like garlic powder and lemon zest can enhance flavor but can be omitted if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling, Searing, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg