Lemon Speckled Green Bean Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Kosher salt

1 1/2 pounds green beans, trimmed and cut into 1 1/2-inch pieces 

1/4 cup red quinoa 

2 tablespoons raw pepitas 

2 tablespoons raw sesame seeds 

2 tablespoons raw sunflower seeds 

2 tablespoons extra-virgin olive oil 

2 tablespoons balsamic vinegar 

1 tablespoon crème fraiche 

1 tablespoon honey 

1 tablespoon Dijon mustard 

1 teaspoon lemon zest, plus 1 tablespoon juice


  1. Bring a large pot of water to a boil; salt generously. Set up a large bowl of ice water nearby. Blanch the green beans until bright green, 1 to 2 minutes. Immediately, transfer the beans to the ice bath. Set aside.
  2. Heat a large skillet over medium-high heat. Add the quinoa in a single layer and toast until beginning to brown and pop, 2 to 4 minutes. Add the pepitas, sesame seeds and sunflower seeds; toast for another 2 to 3 minutes. Remove from the heat and set aside. (The seeds can be toasted up to a week in advance.)
  3. In a medium bowl, mix together the olive oil, balsamic vinegar, crème fraiche, honey, Dijon mustard, lemon zest and juice, and 1 teaspoon salt.
  4. Drain the beans well and add them to the dressing. Toss with seed mixture and serve.
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