See, I told you we could eat salad after that deep fried mess on Wednesday.
Speaking of Wednesday, how was your 4th of July –or if you’re not American – how was your Wednesday?
Mine was just fine. Because of the fires consuming the area, there were no fires, no fireworks, no exceptions. Which means that grilling was out of the question. Sparklers were nowhere to be seen. No fancy schmancy fireworks shows. Aaaand my mama wasn’t there – which was pretty hard.
All in all, a lovely little day.
Made even lovelier by this salad. When you can’t grill things like you really want to on the fourth of July – you have to get creative with the side-dishes…you know?
Two-Bean Quinoa Salad
- 3/4 C uncooked quinoa
- 1 T olive oil
- 1/2 C onion, chopped
- 1 1/2 C vegetable broth
- 1 C cannellini beans
- 1 C green beans, chopped
- handful of arugula
- handful of flat leaf parsley
- salt and pepper
Sauté the onion in the olive oil until it’s translucent. Add the garlic and cook for another 30 seconds or so. Stir in the quinoa and then add the broth. Bring to a boil, then lower the heat and simmer for 15-20 minutes (covered) until the liquid is all absorbed.
In the meantime, blanch the green beans in boiling water for 2-3 minutes. Drain and rinse, along with the cannellini beans, in cold water.
Chop the arugula and parsley, then combine all the ingredients. Season with salt and pepper and serve.