Green Bean and Quinoa Summer Salad

I know I shouldn’t complain (after all I grew up in Houston and attended graduate school in Austin) but it’s been hot in Colorado. Ninety degree days coupled with the intense mountain sun leaves me both sunburned and slightly lethargic. Although I’m sure the cloud cover and drizzle would get to me after a few months, I find myself craving the moisture of the Pacific Northwest. Our near perfect trip to Portland certainly doesn’t help alleviate the desire for a dreary day, a warm cup of coffee, and a good book.

But meals like this green bean and quinoa summer salad certainly do help on these hot, unending days. Ryan and I made this together on Saturday morning as Lucy scampered under our feet. The green beans were blanched to retain their crispness, sunflower seeds were toasted with fragrant spices, and a homemade vinaigrette complimented the feta cheese nicely. While this salad can certainly be enjoyed warm, I prefer it after it’s had time to chill and settle for a few hours. It would be perfect to make on a Sunday or Monday evening as it would hold up well throughout the week and serve as an ideal mid-day meal.

Green Bean and Quinoa Summer Salad

8 oz fresh green beans

1 cup quinoa

1/3 cup sunflower seeds

1 teaspoon olive oil

1 can chickpeas, rinsed

4 oz feta, crumbled

2 tablespoons fresh dill, chopped

Juice from one lemon

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1/4 cup olive oil

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

Kosher salt and freshly ground pepper

Cook green beans in a large pot of boiling water for three minutes. Using a slotted spoon, transfer to a bowl of ice water. Meanwhile, prepare 1 cup of quinoa by combining with 2 cups water. Bring to a boil, cover, and then simmer until water has evaporated (about 15 to 20 minutes).

Heat 1 teaspoon olive oil in a small skillet. Cook sunflower seeds, tossing often, until golden brown, about 5 minutes.

Make vinaigrette: toast coriander, cumin seeds, and fennel seeds in a dry skillet until fragrant. Let cool, then chop. Whisk together with oil, vinegar, and mustard in small bowl; season well with salt and pepper.

Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl. Serve warm, room temperature, or cold.

Adapted from Bon Appetit