Green Bean and Corn Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light summery salad built on quinoa with sautéed green beans, sweet corn, cherry tomatoes, and a simple lemon-basil dressing. Topped with toasted almonds and optional feta for a Mediterranean-inspired main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup quinoa, rinsed well under running water in a fine mesh colander
- 1 pound haricots verts or green beans (roughly 3 cups)
- ⅓ cup sliced almonds
- 3 teaspoons extra virgin olive oil, divided
- ¼ teaspoon fine salt
- 3 garlic cloves, minced
- ½ medium red onion, sliced into very thin strips
- 1 cup (½ pint) cherry tomatoes, quartered
- Kernels from 2 corn on the cobs (or 1 ½ cups defrosted frozen corn)
- Up to 4 ounces (1 cup) crumbled feta
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice (about 2 small lemons), more to taste
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh basil
- ½ teaspoon fine salt
- 10 twists of freshly ground black pepper
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Sodium
- 547mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 643mg
- Calcium
- 178mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 547MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.