Ingredients:
3 handfuls of fresh green beans
3/4 cup of tri color quinoa
1 avocado cut into small pieces
Salt
Black pepper
Olive oil
1 tsp dijon mustard
1 tbsp pomegranate molasses
1 tsp apple cider vinegar
Directions:
Wash beans/ cut in half/ place in a colander
Prepare a skillet, add 1/3 cup olive oil, then toss beans in skillet. Sprinkle salt and black pepper. Cook beans for about 10 minutes. Do not over cook beans.
Place beans in a serving platter.
In the meantime, bring 2 cups of water to a boil. Add the quinoa. Boil quinoa until water is fully absorbed. Add quinoa to the bean platter.
Cut avocado into small pieces and place in a bowl. Add a sprinkle of salt and black pepper to the bowl. Add olive oil, dijon mustard, pomegranate molasses, and apple cider vinegar. Mix then add to the bean quinoa platter. Mix well
Sahtein/Enjoy
3 handfuls of fresh green beans
3/4 cup of tri color quinoa
1 avocado cut into small pieces
Salt
Black pepper
Olive oil
1 tsp dijon mustard
1 tbsp pomegranate molasses
1 tsp apple cider vinegar
Directions:
Wash beans/ cut in half/ place in a colander
Prepare a skillet, add 1/3 cup olive oil, then toss beans in skillet. Sprinkle salt and black pepper. Cook beans for about 10 minutes. Do not over cook beans.
Place beans in a serving platter.
In the meantime, bring 2 cups of water to a boil. Add the quinoa. Boil quinoa until water is fully absorbed. Add quinoa to the bean platter.
Cut avocado into small pieces and place in a bowl. Add a sprinkle of salt and black pepper to the bowl. Add olive oil, dijon mustard, pomegranate molasses, and apple cider vinegar. Mix then add to the bean quinoa platter. Mix well
Sahtein/Enjoy