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Green Beans with Quinoa

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A delicious and nutritious way to serve green beans. This dish can be served on its own, with some quinoa, or with a side of poultry.

Ingredients

Units Scale
  • 2 – 12 ounce bags of green beans (washed, ends trimmed, and cut into medium-sized pieces)
  • 3 tablespoons of avocado oil
  • 1 onion, diced (about 1 cup small diced)
  • 1 carrot-skin peeled, ends cut off and small diced (about 1 cup small diced)
  • 1 small red bell pepper or 1/2 of a large red bell pepper , (about 1/2 cup small diced)
  • 1 tomato, small diced (about 1/2 cup small diced)
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 1/2 cup small diced yellow potato, skin peeled
  • 2 1/2 cups boiling water (enough to slightly cover the beans) or can use chicken broth or a combination of the two.
  • about 1 cup of cilantro, finely diced
  • 1/4 cup of dill fronds, finely diced
  • 1 kale, finely diced (stem removed) or 1 cup spinach
  • salt to taste, about 1 teaspoon

Note: or may transfer some green beans to a glass food storage container (without the added salt) and season the remaining in the pot with some salt for the rest of the family.

Instructions

  1. Add the oil to a pot over medium heat. Allow it to get hot.
  2. Add the onion, carrot, and the red bell pepper. Allow it to cook for about 3-4 minutes, stirring occasionally.
  3. Add the tomato. Cook until the tomatoes become soft (mash them down) stirring frequently (for about 2-3 minutes). Use the cooking utensil to mash the softened tomatoes and mix it in with the rest of the ingredients. Add the tomato paste, stir and cook for about a minute.
  4. Add the minced garlic and cook for about 30 seconds.
  5. Add the green beans along with the diced potatoes. Stir
  6. Add 2 1/2 cups of boiling water or enough to slightly cover the green beans . Stir.
  7. Bring to a boil, cover, and lower the heat to where there’s a low boil. Allow it to cook for about 30 minutes or until the potatoes are fork tender and the green beans have softened.
  8. Add finely diced dill, kale (or spinach), cilantro and salt. Stir. Cook for a couple of minutes. Taste for salt.
  9. Stir and serve it over some quinoa
  10. Make sure to get some of the liquid too as it’s full of flavor.

Notes

  • If using 2 pounds of green beans, use about 3 to 3 1/2 cups of liquid (i.e. filtered water, low-sodium chicken broth or low-sodium vegetable broth).
  • When serving this meal with quinoa, I like to cook my quinoa first. As the quinoa starts to simmer, that’s when I begin to work on my green beans. Finally, I allow the quinoa to sit off the heat covered with its lid, as I finish cooking my green beans.

Find it online: https://www.nutritiouskidsfoods.com/green-beans-with-quinoa/