An Easy Green Bean Salad with Quinoa (Version 2) – A quick and easy green bean salad recipe with Quinoa, chick peas and onions. Drizzle with an easy Greek salad dressing.
I am one of those people who loves raw green beans!
If you put a bowl of raw green beans in front of me with no seasoning, no oil, no flavoring, I would eat the whole bowl.
Do you eat raw green beans?
Pros of eating raw green beans
– Green beans are packed with nutrition like Vitamins C, A and Magnesium
– Just like most vegetables, cooking green beans tends to make them loose some of their nutrition
– Green beans are very rich in fiber which makes them very useful for the digestion process. It looses some of its fiber nutrients when you cook them
– Raw green beans have about 30 calories (in 1 Cup)
– Green beans have a natural fluoride in them that helps fight tooth decay
Cons of eating raw beans
- Raw green beans contain lectins – this is a plant’s defense mechanism against being eaten! Lectins are known to cause nausea, vomiting and diarrhea. Consume raw green beans in low quantities at a time.
- When eaten raw, they are known to cause gas and bloating.
- If you are on blood thinners, please consult a medical professional before consuming raw green beans.
Tips for raw green beans
- Always, always wash them thoroughly before eating raw
- Store them in a cool, dry place
- In the refrigerator, put them in the vegetable rack
- I wrap them in paper towel and place in a Ziploc bag
- To freeze them, place them in the ziploc bag (without washing). Thaw and wash before using
- You can always use Amaranth grains instead of quinoa in this salad.
Why I love this salad
My favorite reason is that this green bean salad recipe is super easy to prepare. I normally have quinoa cooked and ready to go into any recipe.
So, I just have to mix in the other ingredients and I have a delicious quinoa salad recipe in 10 minutes
Quinoa also takes minutes to prepare. All I have to do is add about 3 cups of water and quinoa into a pan. Boil for about 12 minutes on high heat and its ready!
I also like this salad because its the perfect meal prep recipe. I can make one big batch and enjoy it all week. Stops me from eating pizza or donuts for lunch.
Best salad dressing for it
In the past, I have used my orange salad dressing in this recipe. However, this time, I made a slightly different version of the dressing.
– I added juice from 1/2 of an orange and kept the pulp in it.
– To the juice, I added extra virgin olive oil that I used in my pumpkin olive oil bread
– For the seasoning, I put in homemade Greek seasoning which I made a couple weeks ago. This seasoning is so easy to make and you can store it for months
– You can also use my dijon lemon vinaigrette instead which is just as easy to make.
Or, get creative and make your own dressing. I would love to see what you made, so, feel free to tell me how you made the dressing
Don’t forget sun-dried tomatoes in this recipe. They completely change the flavor of the salad and for the better.
Green Bean Salad Recipe
For the Quinoa
- 1 cup quinoa uncooked
- 3 cup water
For the Salad
- 1 cup green beans Ends cut off, cut into small pieces
- 1 can chickpeas drained
- 1/4 cup red onion finely diced
- 1/4 cup artichokes finely diced
- 1/4 cup sun-dried tomatoes marinated in oil
- 1/4 cup feta cheese
- 1/2 tsp salt
For the Dressing
- 1/2 orange juiced
- 1 cup extra virgin olive oil
- 2 Tbsp Greek seasoning
For the quinoa
- Add the quinoa and water to a pan
- Cook for about 15 minutes
- Drain any excess water and set the quinoa aside
For the salad dressing
- In a small mason jar, add the Greek seasoning and other ingredients for the dressing
- Close the lid and shake it well
- Transfer to smaller containers (for meal prep) and set aside
Assemble the salad
- In a large bowl, add the cooked quinoa
- Add all the ingredients for the salad
- Only add the dressing if you are going to consume it immediately
- Transfer the salad to meal-prep containers and add one small container of the dressing
- Refrigerate the meal prep containers and consume within a week
Version 1 of this recipe
The version of this recipe was posted on November 15th, 2015 on my blog. I had used apples, roasted green beans, walnuts and yogurt in it.
I have changed that recipe slowly over time and it has evolved into a completely different recipe. I haven’t made the Version 1 again, so, I figured its time to update the recipe.
My photography skills have also evolved a little since then. I loved the recipe, but, I can’t say the same about the image.