Green Bean & Avocado Quinoa Salad Recipe

This Green Bean & Avocado Quinoa Salad is a vibrant, nutrient-packed dish that’s as satisfying as it is healthy. Crisp green beans, creamy avocado, and fluffy quinoa come together in a harmony of textures, while a zesty dressing adds a bright, refreshing finish. Perfect for a quick lunch or a light dinner, it’s ready in just 20 minutes, making it ideal for busy days. Each bite delivers a burst of fresh flavors, from the earthy quinoa to the buttery avocado, ensuring every forkful is a delight. It’s a salad that’s as nourishing as it is delicious, proving healthy eating doesn’t have to be boring.

Packed with protein, fiber, and healthy fats, this salad is a powerhouse of nutrition that keeps you energized. The combination of crunchy green beans and smooth avocado creates a satisfying contrast, while the quinoa adds a nutty depth. A tangy dressing ties it all together, enhancing the natural flavors without overpowering them. Whether you’re meal prepping or serving it fresh, this dish is a crowd-pleaser that’s as versatile as it is tasty. It’s proof that wholesome ingredients can come together in a way that’s both simple and extraordinary.

Fresh & Flavorful Ingredients

• 1 tablespoon mustard seeds (lightly toasted for maximum flavor)
• Splashes of olive oil (for cooking and dressing)
• Handful of thin green beans (trimmed and washed)
• ½ cup leeks (thinly sliced, white and light green parts only)
• Juice of 1 lemon plus zest (for brightness)
• Big handful of dandelion greens (or substitute with spinach or arugula)
• ½ cup cooked quinoa (cooled)
• ¼ cup crumbled feta cheese (optional for a tangy kick)
• A few sprigs of fresh mint (for freshness)
• A few tablespoons toasted chopped pistachios (for crunch)
• ½ avocado (sliced, for creaminess)

Simple Step-by-Step Instructions

1. Toast the mustard seeds: Heat a small pan over medium heat. Add the mustard seeds and toast until fragrant, about 1-2 minutes. Remove from heat and set aside.
2. Cook the veggies: In the same pan, add a splash of olive oil, green beans, leeks, and a pinch of salt. Cook for 3-4 minutes until tender but still crunchy. Add a big squeeze of lemon juice to the pan.
3. Wilt the greens: Add the dandelion greens (or spinach/arugula) to the pan and let them wilt slightly, about 1 minute. Remove from heat.
4. Combine the salad: In a large bowl, toss the cooked quinoa with the veggie mixture, crumbled feta, lemon zest, and another squeeze of lemon juice. Mix well.
5. Chill for flavor: Let the salad chill in the refrigerator for about 30 minutes to allow the flavors to meld.
6. Add the finishing touches: Before serving, top the salad with toasted pistachios, avocado slices, and a few fresh mint sprigs. Taste and adjust seasonings if needed.

Perfect Pairings: Serving Suggestions

This Green Bean & Avocado Quinoa Salad is a versatile dish that shines as a light lunch or a vibrant side. Pair it with grilled chicken or salmon for a protein-packed meal, or serve it alongside a bowl of creamy soup for a cozy dinner. It’s also a great addition to picnics or potlucks—just pack the avocado separately and add it right before serving to keep it fresh.

Make It Your Own: Recipe Variations

Feel free to customize this salad to suit your taste or what’s in your pantry. Swap the dandelion greens for baby kale or arugula for a peppery kick. If you’re not a fan of feta, try crumbled goat cheese or omit it entirely for a vegan version. For extra crunch, add sunflower seeds or almonds instead of pistachios. The possibilities are endless!

Keep It Fresh: Storage Tips

Store leftovers in an airtight container in the fridge for up to 2 days. To maintain the best texture, keep the avocado and pistachios separate and add them just before serving. If the salad seems dry after chilling, drizzle a little olive oil or a squeeze of lemon juice to revive it.

Time-Saving Hacks

To streamline prep, cook the quinoa in advance and store it in the fridge. You can also toast the mustard seeds and pistachios ahead of time. If you’re short on time, skip the wilting step for the greens—they’ll still add a fresh, vibrant touch to the salad.

Essential Equipment

You’ll need a small pan for toasting the mustard seeds and pistachios, and a medium-sized skillet for cooking the green beans and leeks. A sharp knife and cutting board are essential for prepping the veggies and avocado. A citrus zester or microplane will make adding lemon zest a breeze!

Green Bean & Avocado Quinoa Salad

Amy

This Green Bean & Avocado Quinoa Salad is a vibrant, nutrient-packed dish that’s as satisfying as it is healthy. Perfect for a quick lunch or a light dinner, it’s ready in just 20 minutes, making it ideal for busy days.

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Servings 0

Ingredients

  

• 1 tablespoon mustard seeds, lightly toasted
• splashes olive oil
• handful green beans (thin ones)
• ½ cup leeks
• big handful dandelion greens (or spinach or arugula)
• ½ cup cooked quinoa
• ¼ cup crumbled feta cheese
• a few sprigs fresh mint
• a few tablespoons toasted chopped pistachios
• ½ avocado sliced

Instructions

 

• Heat a small pan and toast the mustard seeds until just fragrant.
• Add oil, green beans and leeks, salt. Cook until tender but still crunchy.
• Add a big squeeze of lemon to the pan.
• Add greens and let them wilt slightly.
• Remove from heat and toss with quinoa, feta cheese, more lemon and lemon zest.
• For best flavor let this chill together for 30 or so minutes.
• Before serving, add toasted pistachios, avocado and a few more mint sprigs. Taste and adjust seasonings.

Keyword avocado, green beans, healthy, quinoa, salad

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