Green Bean & Blueberry Picnic Salad
- 1 ó Tbsp Quinoa
- 3 Tbsp Hot Water
- 2 C Green Beans, Trimmed
- ó C Dijon Mustard
- 1 Tbsp Dried Thyme
- 1/3 C Olive Oil
- . C Blueberries
- 1 Tbsp Sliced Almonds
In a stainless steel or non‐reactive bowl, pour hot water over quinoa. Cover with plastic wrap and set
aside until quinoa plumps up and all the water is absorbed, approximately 5 minutes. Remove plastic
wrap and fluff quinoa with a fork to remove any clumps.
Meanwhile, bring a pot of water to a boil and season with salt. Prepare a bowl with ice water large
enough to fully submerge all the green beans.
Place green beans in boiling water until beans turn bright green, approximately 2‐3 minutes. Strain
blanched green beans in a colander and discard hot water. Transfer blanched and drained green beans
to ice water and cool fully, approximately 3 minutes. Strain beans and transfer to a tray to allow
excess water to drain off of beans. Set aside.
In a non‐reactive bowl, whisk together Dijon mustard, dried thyme and olive oil until emulsified. Set
aside.
Toss together the green beans, quinoa, blueberries, sliced almonds and 3 tbsp of the Dijon mustard
mixture. Serve immediately.
