Green Bean Radicchio Salad with Roasted Garlic and Pecans on Top of Quinoa
Ever since I made this back in December I’ve been obsessed. I make this quite often either as a side dish or a main dish determined by whether you serve it with grains or not. It’s such a simple dish too seasoned with a little raw coconut oil and sea salt, garlic and fresh herbs. The radicchio is a bitter leaf but smoothed out once combined with other ingredients and softened by the heat of the green beans. This dish is packed with crunch and flavor.
1.5 pounds fresh green beans washed
1.5 cups chopped radicchio
¼ cup dried cranberry
3 cloves roasted garlic
½ cup roasted chopped pecans
Handful chopped fresh parsley
1 tbsp + 1tsp melted raw coconut oil
1 cup quinoa rinsed well
2 cups water
pinch of sea salt
In medium pot add the quinoa, water and sea salt, bring to a boil then simmer covered for 15-18 minutes, remove from the heat and fluff the quinoa with a fork, keep covered for an additional 10 more minutes off the heat, the quinoa will continue to cook and fluff.
Preheat oven to 350 rack in middle
Roast the cloves of garlic with their skin on for 6-7 minutes, toast the pecans for 5 minutes this can be done at same time just remove the pecans before the garlic is done.
In a large bowl combine the chopped radicchio, chopped pecans, cranberry and fresh parsley and give a good toss then add the minced roasted garlic, peel the skin first, and toss again.
Boil the water in a medium sized pot, add the green beans for 2 minutes, they should still be crunchy. Remove the green beans and add to the bowl of radicchio, do not toss yet, add the melted coconut oil on top of the beans then toss everything together, add two good pinches of sea salt and toss again.
Enjoy as a side dish or as a main dish served on top of quinoa.
Enjoy XO Diana!
inspired and adapted by 101 cookbooks