Ingredients

The following ingredients have 4 Servings
  • 1 cup dry quinoa ((white, red, or tri-color))
  • 1 lb green beans
  • 3/4 cup mandarin orange segments (or clementines)
  • 1/4-1/3 cup feta
  • 1/4-1/3 cup chopped roasted almonds
  • salt and pepper to taste
  • parsley (optional garnish)
  • 1/4 cup avocado oil
  • 2 TBSP fresh lime juice
  • 2 TBSP orange juice
  • 2 TBSP pure maple syrup
  • a pinch of sea salt
  • a dash of black pepper

Instruction

  • Rinse quinoa in a mesh strainer and cook according to package directions.
  • While your quinoa cooks, trim green beans, cutting each in half.
  • Set aside a medium bowl of ice water for your ice bath.
  • Fill a pan with water and set to boil on high.
  • Once water is at a rolling boil, add green beans and cook for 5-8 minutes or until they reach your ideal tenderness. I like mine al dente; softened but still crisp!
  • Drain and immediately submerge beans in ice bath to halt the cooking process.
  • While the beans chill, fluff your quinoa and add a dash of salt and pepper, to taste.
  • In a serving dish, combine quinoa with beans, along with orange segments and chopped almonds.
  • Whisk together dressing and pour over salad.
  • Allow salad to sit and soak up dressing for optimal flavor. I left mine for 30 minutes but since the salad and dressing are dairy-free, you could even leave it out for longer.
  • Top with feta and optional parsley to garnish before serving. Enjoy!