Approximate cooking time: 30 minutes
Serves 4
Ingredients:
- 4 tsp olive oil, divided
- 1cup quinoa
- 1 lbs green beans, trimmed
- 1/2 cup walnuts, finely chopped
- 2 large shallots, diced
- 2 garlic cloves, minced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn kernels, rinsed and drained
- 1/4 cup finely parsley, chopped
- 2 tbsp grated lemon zest
Directions:
- Preheat oven to 425°F.
- Bring 2 cups water to a boil. Add 1 tsp. oil, and season with salt, if desired. Stir in quinoa. Cover, reduce heat to medium-low, and simmer 12 minutes. Remove from heat, and let stand, covered, 10 minutes. Transfer quinoa to large bowl. Meanwhile, toss green beans with walnuts and 1 tsp. oil, and spread on large rimmed baking sheet. Season with salt and pepper, if desired, and roast 5 minutes, or until beans are crisp-tender and walnuts are toasted.
- Heat remaining 2 tsp. oil in large skillet over medium heat. Add shallots and garlic, and sauté 5 minutes, or until translucent. Stir in black beans and corn. Cook 1 minute, stirring constantly. Stir black bean mixture, parsley, and lemon zest into quinoa. Divide among bowls, and top with green beans and walnuts.
Photo Credit: Give Me Some Oven