Purple Beans, Green Snap Peas and Red Beet Stems

The end of the snap pea season and the beginning of the purple beans meant there wasn’t enough of one or the other. What to do? Made a quinoa salad; quick, easy and refreshing after a day in the garden.
1/2 cup quinoa
1 cup water

Bring quinoa and water to a boil, reduce heat and simmer for 15-20 minutes until all water is absorbed.
In the meantime prepare the vegetables for the quinoa salad. I used the following but I highly encourage you to explore whatever you have in the garden or bring home from the market.

1/2 cup purple beans; ends removed and cut to 3/4-1 inch pieces
1/2 cup snap peas; ends and strings removed and cut to 3/4-1 inch pieces
1/4 cup beet stems; sliced to 1/4-1/2 inch pieces
1/4 cup red onion; finely chopped
1 clove garlic; crushed
1/8-1/4 teaspoon sea salt
pinch fresh ground black pepper
2 Tablespoons red wine vinegar
2 Tablespoons extra virgin olive oil
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Place all ingredients into a glass or ceramic bowl, mix and chill until the quinoa is at least room temperature. I served ours over a bed of red and green salad greens. Xav had a (not gluten free or vegan) sandwich on the side and I made a simple (pescatarian Jarlsberg and smoked herring salad) wrap using a beet leaf.


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