Roasted Green Bean and Tomato Quinoa Salad
I wanted something for dinner last night that was light but still packed with protein and vegetables. We have plenty of leftovers from Christmas dinner, but I did not feel like eating beef tenderloin and mashed potatoes for a second night in a row.
This was the perfect filling, yet light dinner that helped me use up some leftover roasted green beans. The combination of green beans, tomatoes and feta cheese was delicious mixed into the quinoa.
I also added some very flavorful honey ginger vinegar into this dish that I got as a Christmas present. If you do not have this kind of vinegar you can easily replace it with balsamic.
I hope you enjoy this easy to make and very yummy quinoa salad. You can play around with this recipe as much as you like and add whichever flavors or vegetables you desire into it.
Roasted Green Bean and Tomato Quinoa Salad:
(makes 1 serving)
1/3 cup quinoa, cooked
2 teaspoons olive oil
1 cup green beans
2 plum tomatoes, diced
1 garlic clove, minced
salt and pepper, to taste
2 tablespoons feta cheese
2 teaspoons honey ginger vinegar (can be replaced with balsamic vinegar)
- Preheat the oven to 350°. Line a baking sheet with tin foil for easy clean up.
- Combine the green beans, garlic, olive oil, salt and pepper in a bowl and spread out onto the baking sheet. Roast for 15 minutes. Add the tomatoes to the baking sheet with the green beans and roast for another 8 minutes.
- In a bowl combine the quinoa, feta, green beans and tomato mixture, and vinegar. Serve and enjoy!