Vibrant Green Bean and Quinoa Salad

Ingredients

• Quinoa (1 cup, rinsed)
• Green beans (2 cups, trimmed)
• Cherry tomatoes (1 cup, halved)
• Red onion (1/2, finely chopped)
• Feta cheese (1/2 cup, crumbled)
• Fresh parsley (1/4 cup, chopped)
• Lemon juice (3 tablespoons)
• Olive oil (3 tablespoons)
• Dijon mustard (1 tablespoon)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)

Instructions

1. In a medium pot, bring 2 cups of salted water to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is fluffy and the water has been absorbed. Remove from heat and let it cool.
2. While the quinoa cooks, bring another pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until they are crisp-tender. Drain and rinse under cold water to stop the cooking process, preserving their vibrant color.
3. In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, chopped red onion, crumbled feta cheese, and fresh parsley.
4. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and black pepper to create a tangy vinaigrette dressing.
5. Pour the vinaigrette over the quinoa mixture and gently toss to combine, ensuring everything is well-coated.
6. Fold in the cooked green beans carefully to avoid breaking them. Taste and adjust seasoning if necessary.
7. For the best flavor, refrigerate the salad for at least 30 minutes to allow the ingredients to meld together.
8. Serve chilled as a refreshing side dish or a light main course, and enjoy the burst of flavors!