Green Bean and Corn Quinoa Salad

Discover Green Bean and Corn Quinoa Salad. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 cup quinoa, rinsed well under running water in a fine mesh colander ↔ Remplacer
• 1 pound haricots verts or green beans (roughly 3 cups) ↔ Remplacer
• ⅓ cup sliced almonds ↔ Remplacer
• 3 teaspoons extra virgin olive oil, divided ↔ Remplacer
• ¼ teaspoon fine salt ↔ Remplacer
• 3 garlic cloves, minced ↔ Remplacer
• ½ medium red onion, sliced into very thin strips ↔ Remplacer
• 1 cup (½ pint) cherry tomatoes, quartered ↔ Remplacer
• Kernels from 2 corn on the cobs (or 1 ½ cups defrosted frozen corn) ↔ Remplacer
• Up to 4 ounces (1 cup) crumbled feta ↔ Remplacer
• ¼ cup extra virgin olive oil ↔ Remplacer
• ¼ cup lemon juice (about 2 small lemons), more to taste ↔ Remplacer
• 2 teaspoons Dijon mustard ↔ Remplacer
• 1 tablespoon chopped fresh basil ↔ Remplacer
• ½ teaspoon fine salt ↔ Remplacer
• 10 twists of freshly ground black pepper ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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