Roasted French Bean and Quinoa Salad

Roasted French Bean and Quinoa Salad

I love roasted vegetables. The are the definition of simple when it comes to cooking, and have the ability to wow you with a dash of seasonings and herbs. Haricots verts, which is French for ‘green beans,’ is a variety of green bean that’s longer and thinner, as well as more crisp and tender than traditional green beans. When tossed with a small amount of virgin coconut oil, crushed garlic, Italian herbs and pink Himalayan salt and pepper, these french green beans come to life with flavor when roasted. 

Roasted French Bean and Quinoa Salad

While spectacular on their own, these roasted french beans become an absolutely outstanding meal when mixed with protein rich quinoa. Initially, I had planned to eat my roasted beans over the quinoa plain, but as the sunshine decided to peer through my kitchen, I figured I would shake it up a bit with a dish reminiscent of spring. The honey white wine vinaigrette for this salad creates the perfect balance between savory and sweet, while the sliced almonds, green onions and fresh julienned basil adds texture and bold flavor that rounds out this dish impeccably.

This dish would make a fantastic vegetarian meal on its’ own, and would also make an incredible side dish to a lighter meat such as chicken or fish.

Roasted French Bean and Quinoa Salad
Recipe type: salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

A spring inspired quinoa salad
  • ***Dressing:***
  • ¼ cup extra virgin olive oil
  • 3 Tbsp. white wine vinegar
  • 2 Tbsp. raw organic honey
  • 1 clove garlic
  • Handful of basil leaves; julienned
  • Pinch of freshly ground pepper
  • ***Salad:***
  • 1 cup dry multicolor quinoa; soaked and rinsed
  • 2 cups vegetable broth
  • ½ lb. French green beans; sliced in half and roasted
  • 1 tsp. Italian seasoning
  • 2 large cloves garlic; crushed
  • ¼ tsp. pink Himalayan salt
  • ¼ tsp. freshly ground black pepper
  • 2 tsp. virgin, unrefined coconut oil; melted
  • 2 green onions; thinly sliced
  • ½ cup sliced raw almonds

  1. Preheat oven to 425F.
  2. In a large bowl, mix French beans, salt, pepper, Italian seasoning, garlic and melted coconut oil. Toss to coat.
  3. Place prepared beans in a single, even layer in a glass baking dish. Cook for 15-20 minutes, flipping once halfway through.
  4. When finished, remove from oven and set aside until ready to use.
  5. In a medium pan, bring 2 cups vegetable broth to a boil. Add in your quinoa and bring mixture back up to a boil, then cover pan and turn heat to low. Cook for 15 minutes or until most of the water is absorbed.
  6. When finished, remove the lid and transfer quinoa into a large mixing bowl to cool. You want it to be room temperature.
  7. While waiting, prepare your dressing.
  8. In a small dish, whisk together olive oil, white wine vinegar and raw organic honey until smooth.
  9. Add in garlic, basil and fresh ground black pepper and whisk to thoroughly mix.
  10. When quinoa has cooled, add in your sliced almonds, green onions, French beans and dressing.
  11. Stir to thoroughly coat.
  12. Add extra sliced almonds before serving if desired.

Salad tastes great cold or at room temperature. Saves well in fridge for up to 4 days.


4 comments on Roasted French Bean and Quinoa Salad

  1. Alyssa
    February 17, 2014 at 6:33 am (4 years ago)

    I have to say green beans and quinoa are one of my favorite combinations! i have this green bean and toasted almond salad on my site and it’s one of those recipes that I keep coming back to. I love your dressing, it sounds like it would be the perfect flavoring for this salad. Thank you so much for sharing! I can’t wait to try it :)

    • Danielle
      February 17, 2014 at 7:44 am (4 years ago)

      Thanks Alyssa! It is such a great combo! I will definitely have to check out your green bean and toasted almond salad recipe :) It sounds delicious!

    • Danielle
      February 17, 2014 at 7:45 am (4 years ago)

      Thank Melissa! I practically ate the entire thing by myself yesterday, so it must be pretty good 😉


Leave a Reply

Rate this recipe: