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Suzi Sheffield’s Quinoa and Baby Butterbean Salad

Suzi Sheffield’s Quinoa and Baby Butterbean Salad
Serves 8
This cool, refreshing salad is perfect for summer — with fresh butterbeans and lots of herbs. Beautiful Briny Sea’s Suzi Sheffield developed it to use with her French Picnic salt, which contains thyme, lavender, garlic, pink peppercorn. But you may use any salt of choice. The addition of a roasted Meyer lemon adds a nice gentle zing.
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  1. 1 lemon (preferably Meyer), thinly sliced
  2. 3 cups cooked baby lima beans, chilled
  3. 3 cups cooked quinoa, chilled
  4. ½ cup toasted sliced or slivered almonds
  5. ½ cup toasted pumpkin seeds
  6. ¼ cup fresh dill, chopped
  7. ¼ cup fresh mint, chopped
  8. ¼ cup fresh cilantro, chopped
  9. ¼ cup fresh Italian parsley, chopped
  10. 3 green onions, thinly sliced
  11. 2 teaspoons Beautiful Briny Sea’s French Picnic salt (may add more to taste)
  12. ½ cup basil-mustard vinaigrette (recipe below)
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Arrange lemons in an even layer on the parchment. Bake for 20 minutes. Cool. Chop roughly and set aside.
  2. In a large bowl, mix lima beans, quinoa, almonds, pumpkins seeds, dill, mint, cilantro, parsley, green onions, lemon and salt. Stir gently to mix. Add vinaigrette, and stir gently to incorporate into salad. Chill for at least 1 hour before serving. Serves: 8
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