Green Bean Salad with Lime Vinaigrette and Quinoa
¾ pound green beans, trimmed
2 to 4 tablespoons chopped red or white onion
¼ cup chopped toasted almonds (30 grams)
1 green or red serrano or Thai chile pepper, minced (more to taste)
¼ cup chopped cilantro
1 tablespoon minced chives
2 tablespoons fresh lime juice
Salt to taste
¼ cup extra-virgin olive oil
1 cup cooked red quinoa
1 hard-boiled egg, finely chopped
- Fill a medium saucepan with water and bring to a boil. Add salt to taste and green beans. Boil 3-4 minutes, until crisp-tender. Transfer to a bowl of cold water, then drain and drain again on a kitchen towel. Cut in 2-inch lengths.
- Meanwhile, soak onion in cold water for 5 minutes. Drain, rinse, and drain again on paper towels.
- In a salad bowl, combine green beans, onion, almonds, chile, cilantro, and chives.
- Combine lime juice, salt, and olive oil in a small bowl or measuring cup and whisk together. Toss with beans. Add quinoa and toss again. Sprinkle chopped egg on top, and serve.
