Green beans are definitely not the sexiest of vegetables. I think they took a hit in the 50s when green bean casseroles were all the rage and they never really recovered from that. That’s a shame because cooked just right they can be delicious!

I love the idea of pairing green beans and almonds. But that alone doesn’t sound particularly enticing since it’s been done to death. I thought I’d try mixing that in with quinoa, since it’s filling and all the rage these days. This is a much heartier side dish that’s bright and flavorless and doesn’t taste dated.

If fresh green beans aren’t available, look for frozen green beans, which will have a better taste and texture than canned.

Green Bean Almondine Quinoa

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients(Makes 6-8 servings):

• 2 cups dry quinoa, washed and rinsed
• 1/2 pound green beans, trimmed and washed
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon lemon juice
• 3/4 teaspoon salt
• 1/2 cup shaved or slivered almonds

Method:

1. Cook the quinoa according to the package directions(I usually cook mine with 2 parts water to 1 part quinoa).
2. While the quinoa is cooking, cut the green beans into a bite-sized length. Steam the green beans until they turn a bright green color and are cooked through.
3. When the quinoa is fully cooked, turn off the heat and stir in the beans, olive oil, lemon juice, and salt.
4. Move the quinoa to a serving bowl and garnish with the almonds. Serve hot or at room temperature.

It’s been a while since I posted a quinoa recipe. Not because I haven’t been eating it, but because I haven’t been doing anything interesting with it except covering it in store-bought sauce. At some point I forgot to go grocery shopping and had to get crafty and a recipe came out of it.

When I was growing up we always had fish for Friday during Lent. Actually, we usually had pizza because I didn’t like fish, but there was definitely an offering of fish. Usually it was white fish with lemon and dill. Now I don’t eat fish and I’m not Catholic, so fish on Fridays is clearly out. But the bright side of being a vegetarian is discovering new foods, and quinoa on any day is clearly in.

This quinoa recipe like most others is fairly versatile. You can eat it as a side dish with something light like fish or beans, or toss it on a salad of green vegetables and eat it as an entrée.

Cranberry Cashew Quinoa

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 4-6 servings):

• 1 cup dry quinoa, cooked to box’s directions
• 1/2 cup dried cranberries
• 1/2 cup cashews, raw or roasted
• 1 Tablespoon lemon juice
• 2 Tablespoons dried dill or parsley
• 3/4 teaspoon salt
• Honey to taste(optional)

Method:

1. Rinse and wash your quinoa before cooking.
2. Cook using the manufacturer’s directions for water and time.
3. When the quinoa has finished cooking, remove it from the heat.
4. Add into the pot the rest of the ingredients and mix until evenly combined.
5. Serve hot or cold as a side with fish or beans.