Quinoa, Wax Bean, and Cherry Tomato Salad

This recipe used two CSA ingredients which was helpful because we're starting to drown in tomatoes. We've received a basket of these cute cherry tomatoes the last three weeks in a row and are trying to work our way through them each week. We've made a lot of grain salads this summer, but it's such a great way to put together a variety of fresh ingredients into a cohesive dish. I enjoyed this salad, the colors were bright and the flavors of each ingredient shine through. 

Slightly adapted from Foodness Gracious.

-2 cups cooked quinoa
-A handful of trimmed wax beans
-8 ounces cherry tomatoes, halved
-Sea salt, to taste
-Cracked black pepper, to taste
-8 ounces ciliegine mozzarella balls 
-1 cup cooked English peas, cooled
-2 tablespoons olive oil
-Juice of half of a lime
-1 avocado, diced

Preheat the oven to 400 degrees. Place the wax beans on a foil lined baking sheet and spray with cooking spray (or toss in a small amount of olive oil). Season with salt and pepper to taste. Roast for 10 minutes.

In a large bowl add the cooked quinoa, mozzarella, peas, wax beans, olive oil, and lime juice. Mix together and season with salt and pepper to taste. Add avocado and cherry tomatoes to serve. 



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