Roasted Green Bean Salad with Quinoa + Lemon Thyme Vinaigrette


Preparation Time:  10 minutes

Cooking Time:  approximately 20-25 minutes

Serving Size: 1 cup – Makes about 5 servings

Slices: ½ Slice



2 cups                          quinoa, prepared

1 pound                       green beans, trimmed

1 TB                            olive oil

1 tsp                            salt

1 tsp                            black pepper

1                                  orange or yellow bell pepper, diced

½ cup                          pecans, halved & shelled

½ cup                          feta cheese, crumbled


1 TB                            white vinegar

2 TB                            lemon juice

1 TB                            thyme, chopped

¼ cup                          olive oil

½ tsp                           salt

½ tsp                           black pepper


Preheat oven to 400 degrees. Prepare quinoa according to package directions, cool. Meanwhile, toss green beans in olive oil, salt, and pepper. Place on sheet pan and roast for 15-20 minutes, or until beans are al dente. Allow to cool to room temperature.

Transfer pecans to another roasting pan and toast in oven about 10 minutes or until golden.

Meanwhile, whisk together dressing ingredients. Remember, when making a vinaigrette, add the oil to the vinegar/lemon juice combination, whisking slowly. This will ensure that the mixture does not separate!


Turn-Out & Storage

Combine green beans with the remaining salad ingredients. Add desired amount of lemon vinaigrette and toss again. Serve cool or at room temperature.


This can be stored up to 3 days under refrigeration.