Recipes · Sides · Vegan/Vegetarian

Green Bean and Quinoa Salad with Toasted Walnuts

I love a good ol’ fashioned green bean.  Whether steam them or bake them into a casserole, green beans have always been a favorite around my household.

I remember my mom would come home from work with boxes of canned corn and you guessed it, green beans.  The rural folk she worked with would sell their produce at her warehouse and she bought cases from them every year.  They were convenient when we needed an easy side dish.

Although my mom doesn’t do a lot of culinary exploring – I finally introduced her to orzo this last Christmas – I believe she would enjoy this salad.

Sometimes it’s hard to come up with new ways to serve vegetables.  This recipe from Family Fresh Cooking is a new favorite for green beans. The toasty walnuts and cheesy crumbles really compliment the green beans while the quinoa fills the tummy.  Plus as an added bonus, this salad tastes great cold or warm.

Green Bean and Quinoa Salad with Toasted Walnuts

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yields: 6 Servings

Green Bean and Quinoa Salad with Toasted Walnuts


  • 1 cup dry Quinoa (any type), prepared to package directions
  • 1 pound fresh Green Beans, washed with trimmed ends
  • a few pinches of fine Sea Salt
  • 1/4 cup toasted unsalted Walnuts, plus extra for topping
  • drizzle of Walnut Oil or Extra Virgin Olive Oil
  • a few ounces of crumbled Blue Cheese


  1. Preheat oven to 350 degrees F with the rack in the middle. You can use a toaster oven for this small of an amount. Toast the dry nuts for about 10 minutes until slightly browned and fragrant.
  2. Green Beans
  3. Fill a large pot 3/4 full with cold water. Add a few pinches of salt and bring to a boil. Prepare an ice bath full of water to dunk beans in when they have finished cooking. This will set the color and keep them crisp.
  4. Add the beans to the water and make sure they are fully submerged, add some more warm water if needed. Boil beans over medium high heat for about 2 minutes. They should be bright green and tender enough to be speared with a fork. Taste test to be sure 🙂
  5. Drain beans in a colander and immediately put them into the ice bath. Swish them around in the bath until cool. Remove and dry on a paper towl.
  6. Assembly
  7. Chop beans into little bite sized pieces. Toss with oil and nuts and some blue cheese. Add the quinoa and toss to combine. Top each serving with extra nuts and cheese. Serve at any temperature.

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