This simple whole-grain salad is great for lunch or dinner. Sometimes I add a handful or two of raisins to the mix to add a little sweetness.
1 cup multicolored quinoa (or any single color)
1 pound green beans trimmed and cut in bite-sized pieced
1/4 cup chopped fresh mint
1/4 cup chopped Italian parsley
1/4 cup chopped fresh basil
Zest and juice of 1 lemon
1/4 cup olive oil
salt and pepper
Steam the green beans and set aside.
Cook the quinoa according to the directions.
Transfer the cooked quinoa to a big serving bowl. Add all of the herbs, green beans, lemon zest, lemon juice, and olive oil. Mix together well and season with salt and pepper as desired.