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Quinoa with Green Beans, Almonds and Apricots

Recipe courtesy of Jackie Ji Yoon Park for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Jackie Ji Yoon Park for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Quinoa with Green Beans, Almonds and Apricots

Name: Quinoa with Green Beans, Almonds and Apricots
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings

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Level: Easy

Total: 35 min (plus cooling)
Active: 10 min

Yield: 4 servings

This side dish is a vibrant mix of textures and flavors, combining nutty quinoa with crisp-tender green beans. The shallot soaked in white balsamic vinegar adds a mild tang, while dried apricots bring subtle sweetness. Slivered almonds provide crunch, balancing the softness of the grains. The finishing touch of shaved ricotta salata cheese adds a salty, creamy bite that elevates the dish. Light yet satisfying, it works well alongside roasted meats or as a standalone vegetarian option, offering a wholesome, well-rounded blend of ingredients.

Directions

Mix 1/2 sliced shallot with 3 tablespoons white balsamic vinegar. Cook 3/4 cup quinoa as directed; let cool. Cook 12 ounces green beans in boiling salted water until crisp-tender, 3 minutes; drain and cool in ice water. Cut into 1/2-inch pieces and blot dry. Toss with the quinoa, shallot mixture, 1/4 cup each slivered almonds and chopped dried apricots and 3 tablespoons olive oil in a medium bowl. Season with salt and pepper. Top with shaved ricotta salata.