Green Bean, Watermelon Radish, and Crunchy Quinoa Salad
Source: Maria Zizka, The Hostess Handbook
Recipe Type: Salads | Seasons: Autumn, Summer
This recipe appears in the The Hostess Handbook: A Modern Guide to Entertaining by Maria Zizka (Artisan, 2024) and was demonstrated at the Foodwise Classroom on July 27, 2024.
This salad doesn’t have any leafy greens. It’s hearty from green beans and a generous shower of crunchy quinoa. It can hold its own as a satisfying dish in a vegan menu, and it also pairs well with meaty mains like Bavette with Chimichurri.
Serves 4-6
INGREDIENTS
½ cup (85 g) quinoa (any color), rinsed well
1 cup (240 ml) water
Fine sea salt
1 small garlic clove, peeled
3 tablespoons fresh lemon juice
1½ teaspoons good-quality red wine vinegar
Freshly ground black pepper
Dijon mustard
½ cup (120 ml) extra-virgin olive oil
1 pound (450 g) haricots verts, stem ends trimmed (you can leave their little tails on)
8 ounces (225 g) watermelon radishes, scrubbed
Flaky sea salt
PREPARATION
In a small saucepan, combine the rinsed quinoa, water, and a pinch of fine salt. Bring to a boil, then adjust the heat so that the water simmers gently. Cook, uncovered, until the quinoa has absorbed all the water, 12 to 15 minutes.
Remove the pan from the heat, cover, and let steam for 5 minutes.
Fluff the quinoa with a fork and transfer it to a plate lined with a clean kitchen towel or paper towels to absorb any extra moisture.
Meanwhile, using a mortar and pestle or the side of a large knife, crush the garlic and a pinch of fine salt to a smooth paste.
Transfer to a small bowl and stir in the lemon juice, vinegar, ¼ teaspoon fine salt, and lots of black pepper.
Dip the tines of a clean fork into the mustard jar. When you lift the fork, a small amount of mustard will cling to the tines. Dunk the fork into the lemon juice mixture and stir to incorporate. Pour in 1/4 cup (60 ml) of the olive oil and stir until the dressing is emulsified.
In a large skillet, warm the remaining ¼ cup (60 ml) olive oil over medium heat and add the cooked quinoa. Cook, stirring occasionally, until the quinoa is golden brown and crunchy, 5 to 10 minutes. Transfer to a plate and let cool.
Wipe out the skillet and fill it with hot water. Season the water generously with fine salt and bring to a boil. Add the haricots verts and cook until bright green and tender but still a little crunchy, 1½ minutes. Drain and transfer to a large serving platter.
Using a mandoline or a sharp knife, slice the radishes as thinly as possible. Add them to the platter with the green beans.
Drizzle the dressing over the radishes and beans and use your hands to gently toss. Sprinkle the crunchy quinoa over the top, finish with a few pinches of flaky salt, and serve.
DO AHEAD: The dressing can be made up to 1 week ahead and stored in an airtight container in the fridge. You can cook the quinoa up to 3 days ahead and store, covered, in the fridge. But wait to fry the quinoa in the olive oil until the day of the party.
