Green Bean and Quinoa Salad

standard September 24, 2014 Leave a response

Grain salads are the perfect fall transition food. I’m not quite ready for soups and stews for lunch, but a salad full of raw veggies and lettuce isn’t as appealing as the weather tries to cool off. Mixing the end of summer produce with warm grains and beans adds a layer of comfort and homeyness to the standard salad.

This dish is bright with lemon and crunchy cucumbers, yet is warm and hearty thanks to the quinoa and chickpeas. A simple, modern comfort lunch.


Green Bean and Quinoa Salad

Serves 2.

Print Friendly Recipe


  • 1 c green beans, diced
  • 1/4 c green onion, diced
  • 1/2 c cucumber, diced
  • 1/2 c cooked chickpeas
  • 1 c cooked quinoa
  • 1/2 c fresh corn
  • 2 c arugula
  • 2 T hemp oil
  • 1 lemon, juiced
  • 1 T dried parsley
  • 1 tsp sea salt
  • 1/2 tsp black pepper


  1. Fill a saucepan with water and bring to a boil. Add green beans and cook for a couple of minutes, until bright green. Remove green beans and rinse under cold water.
  2. Combine green beans, green onion, cucumber, chickpeas, quinoa, corn, and arugula in a large bowl. Add hemp oil, lemon juice, parsley, salt, and pepper. Stir to combine.
  3. Plate and serve.


Per serving: 358 kcal, 48 g carbs, 17 g fat, 11 g protein, 1150 mg sodium, 5 g sugar



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