Food & Cooking Recipes Salad Recipes Quinoa and Green Bean Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 9, 2020 Print Share Share Tweet Pin Email Photo: Krause, Johansen Servings: 10 Parsley spruces up this side salad of protein-rich quinoa and crunchy green beans. Ingredients 1 tablespoon extra-virgin olive oil, plus ¼ cup for dressing 1 small onion, minced 2 cloves garlic, minced Kosher salt and freshly ground pepper 1 cup quinoa 1 ¾ cups water 1 pound green beans, trimmed (cut crosswise into 1-inch pieces) 1 cup flat-leaf parsley leaves 3 tablespoons red-wine vinegar Directions Heat 1 tablespoon oil in saucepan over medium-high heat. Add onion and garlic, 1/4 teaspoon salt, and a pinch of pepper. Cook, stirring, until translucent, about 3 minutes. Stir in quinoa and cook for 1 minute. Add water. Bring to a boil. Reduce to a simmer and cook, covered, until water is absorbed, about 16 minutes. Remove from heat. Let stand 10 minutes; fluff with fork. Cool completely, about 25 minutes. Bring a large pot of water to a boil. Add 1 tablespoon salt and beans, cooking until bright green, about 4 minutes. Drain and rinse in cold water. Combine quinoa, green beans, and parsley. Dress with 1/4 cup olive oil, vinegar, 1/2 teaspoon salt, and pepper. Print