“Eat your salad,” sits on the tip of your tongue as the single obstacle between you and the rest of the evening. It’s not that it’s not delicious, but it’s no steak and potatoes.
I’m human. Occasionally lettuce bores me. Given, it’s not often, but it happens, and when it happens, I scoot through the greenery of the produce aisles in search of other options.
String beans are a great way to vary your greens up. They are high in vitamin K, manganese, and fiber, and they offer a unique texture to any dish they’re included in, be it a classic nicoise or the almighty casserole. They’re also more filling than standard leafy greens, standing up to liquids when kept in the fridge, making them very useful when trying to keep healthy options around on the go that maintain freshness and nutritive value.
This recipe is a wholesome (and vegan!) re-imagining of a steak salad. It is cleanse friendly, filling, and one of my favs.
I hope you like it.
Prep time: about 45 minutes – Cook time: roughly 15 minutes
Makes 6 servings
3 cups string beans, cut in half horizontally
1 yellow zucchini, sliced into thin strips
1 cup pre-cooked quinoa
2 roasted bell peppers, roasted and sliced thin lengthwise
2 tablespoons minced garlic
1/2 red onion, sliced thin lengthwise
3 portobello mushrooms
1/4 cup balsamic vinegar
1/4 cup + 2 tbsp olive oil, divided
1/2 teaspoon coriander
1 teaspoon basil
1 teaspoon oregano
salt and pepper to taste
Turn on broiler.
Cut string beans and zucchini.
Steam until tender (around 5-7 minutes), but not limp. Cool in refrigerator.
Coat portobello mushrooms in 2-3 tbsp olive oil and add minced garlic to the undersides, facing upward (as pictured above), and wrap in tin foil.
Place wrapped mushrooms into the broiler for approximately 10-15 minutes, until soft.
Roast the bell peppers on the stove if not bought that way, remove skin, and slice thin.
Mix the vinaigrette — balsamic, herbs, and olive oil.
When mushrooms are removed from the broiler, add 2 tablespoons of the resulting liquid to the mixture, and add quinoa and onion. Discard the rest of the liquid. Adjust the salt level to personal liking.
Slice the portobello mushrooms into strips. Add to quinoa and vinaigrette mixture. Include the garlic. Let sit for a few minutes, until the mushrooms and quinoa have absorbed some of the dressing.
Combine the rest of the ingredients in a large bowl, along with the vinaigrette mixture. Let cool to desire — salad is tasty whether served warm or cold.