Late Summer Quinoa Salad

I walked away with some lovely green and yellow beans at a local farmer’s market, but it had been hot and I didn’t want to steam them and serve them alongside a hot meal.  Instead, I decided to incorporate them, along with other local, seasonal, delicious ingredients!  Here you are!  Enjoy!


1/2 cup quinoa

3 tablespoons extra-virgin olive oil, divided

12 ounces green beans, trimmed, cut into 1 1/2-inch pieces

2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)

1 pint cherry tomatoes

3 green onions, thinly sliced (about 3/4 cup)

1 tablespoon marjoram

1/2 teaspoon kosher salt

2 tablespoons sherry or red wine vinegar

2 tablespoons minced shallot

1 teaspoon Dijon mustard



Cook the quinoa according to package directions.

Steam the yellow and green beans until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.

Halve cherry tomatoes.

Mix quinoa and yellow and green beans in large bowl; add corn, green onions, and cherry tomatoes.

Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper.

Divide chilled or room-temperature salad among plates.  You can serve it over leafy greens, as I did to make a delicious, nutritious, complete meal!



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