Zucchini and Quinoa Salad with Green Beans

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
Four to six servings

Quinoa takes a lead role in this salad recipe. Also featuring zucchini and green beans, this salad is filled with healthy ingredients.

Ingredients

1 cup quinoa
1 cup 1-in. diagonally cut green beans
1 cup shredded or julienned zucchini
2 diced Roma tomatoes
2 chopped scallions
½ cup feta cheese
2 tbsp. fresh basil
3 tbsp. olive oil
2 tbsp. white wine vinegar
Juice of 1 lemon
Salt and freshly ground black pepper to taste  

Steps

  1. Place quinoa in strainer and rinse thoroughly with cold water. Let drain. Bring 1 ½ cups water to a boil. Add quinoa, stir, lower heat and simmer, covered, for about 15 minutes, or until all liquid has been absorbed and grains are tender.
  2. Remove pan from heat and spoon quinoa into bowl to cool.
  3. Bring water in saucepan to a boil. Add green beans and cook for 15 seconds. Rinse under cold water and drain.
  4. Add green beans and zucchini to quinoa. Add tomatoes, scallions, basil and feta. Toss ingredients to distribute evenly.
  5. Pour olive oil, wine vinegar and lemon into salad and toss.
  6. Let rest for at least 15 minutes before serving.

Recipe by El Camino Hospital, Mountain View, Calif.

More From FoodService Director

Sponsored Content
deep fryers

From Restaurant Technologies.

Today’s modern consumer, when dining out, is not just looking for great tasting food. A growing number of diners are also looking for restaurants that employ environmentally friendly practices. In fact, 57% of consumers say they are more likely to purchase food and beverages if they are sustainable, according to Technomic’s recent Healthy Eating report, while data from Restaurant Technologies finds that 78% of restaurant patrons say they would be likely to choose one restaurant over another if they knew its menu and operations were sustainable....

Ideas and Innovation
mongolian grill

We started an express to-go program with set menu items that we’re also serving in our Mongolian grill and grill area that day. It decreases wait times by two thirds in some cases. Our customers are really happy with it.

Sponsored Content
healthcare foodservice coffee

From Smucker Away From Home.

Foodservice operators face a tall order when it comes to managing coffee service efficiently and profitably, not to mention meeting the standards of high quality and variety that consumers demand these days. According to Technomic’s 2018 Beverage report, consumers purchase an average of 3.8 beverages per week away from home; in terms of coffee, 37% of consumers say they are ordering it more now than they were two years ago.

That means there’s a lot of opportunity for foodservice establishments to attract consumers’ coffee dollars. In the...

Managing Your Business
kitchen staff

If noncommercial operators hope to pull job candidates away from restaurant jobs, here’s what they’ll need to offer, according to a flurry of new research.

The data underscore that pay, once third or fourth on most lists of the reasons foodservice employees leave a position, is becoming a far more important consideration for taking or keeping a job. Financial security is particularly important for members of so-called Gen Z, or what’s being defined as young people age 21 and under, according to the study just released by the National Restaurant Association Educational Foundation (...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code