Roasted French Bean and Quinoa Salad

I absolutely love roasted vegetables. There’s something about the simplicity of roasting that allows the natural flavors to shine through, especially with a bit of seasoning and fresh herbs. Haricots verts, the French name for green beans, are a delightful variety of green beans that are longer, thinner, and much more tender and crisp than their traditional counterparts. When tossed with a bit of virgin coconut oil, crushed garlic, Italian herbs, and a sprinkle of pink Himalayan salt and pepper, these French green beans truly come alive.

Roasted French Bean and Quinoa Salad: The Perfect Meal for Spring

While roasted French beans are delicious on their own, they reach a whole new level when paired with quinoa, a protein-rich base that adds a hearty yet light texture.

Initially, I was just planning on serving the beans over plain quinoa, but as the sunshine peeked through my kitchen window, I decided to give it a spring-inspired twist.

The honey white wine vinaigrette elevates this salad by creating a perfect balance between savory and sweet. With the addition of sliced almonds, green onions, and fresh julienned basil, this dish bursts with texture and flavor that will leave you wanting more.

This dish is not only a wonderful vegetarian meal on its own, but it also makes an excellent side dish for lighter proteins like chicken or fish.

Roasted French Bean and Quinoa Salad Recipe

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 4-6

Ingredients

For the 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

For the 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

Instructions

1. Preheat the Oven:
   Preheat your oven to 425°F (220°C).

2. Roast the French Beans:
   In a large bowl, combine the French beans, salt, pepper, Italian seasoning, garlic, and melted coconut oil. Toss until the beans are evenly coated.
   Spread the beans in a single layer on a glass baking dish. Roast for 15-20 minutes, flipping halfway through, until they are tender and slightly crispy.

3. Cook the Quinoa:
   In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the quinoa and return it to a boil.
   Cover the pan, reduce the heat to low, and cook for 15 minutes, or until most of the liquid is absorbed.
   Remove from heat, fluff the quinoa with a fork, and transfer it to a large mixing bowl to cool to room temperature.

4. Make the Dressing:
   While the quinoa cools, whisk together the olive oil, white wine vinegar, and honey in a small bowl until smooth.
   Add the minced garlic, basil, and freshly ground black pepper, and whisk to combine.

5. Assemble the Salad:
   Once the quinoa has cooled, add the roasted French beans, sliced almonds, green onions, and dressing. Stir well to combine and ensure everything is evenly coated.

6. Serve and Enjoy:
   Garnish with additional sliced almonds if desired and serve the salad cold or at room temperature.

Notes:

• This salad tastes fantastic both cold and at room temperature.

• It keeps well in the fridge for up to 4 days, making it perfect for meal prep.