This quinoa-based salad offers fresh citrus flavor and savory appeal thanks to sesame and pumpkin seeds. A tasty, unique side dish to enjoy year-round.
6 ounces quinoa, rinsed
1 1/3 cups water
3/4 pound trimmed haricots verts or green beans
Salt to taste
2 to 3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/4 cup toasted sesame seeds
1/3 cup roasted, salted pumpkin seeds
Toast quinoa in a dry skillet over medium heat, stirring constantly for about 4 minutes. Put toasted quinoa into a medium pot and add water. Bring to a boil, then cover and simmer until all of the water is absorbed and quinoa is tender, 10 to 15 minutes. Set aside, uncovered, to let cool.
Meanwhile boil the green beans in lightly salted water until al dente, about 2 minutes. Rinse in cold water to stop the cooking and drain well.
In a large bowl, combine quinoa, green beans, lemon juice and oil. Add sesame seeds, pumpkin seeds, salt and pepper and toss to combine well. Serve at room temperature.