Recipe

Step 1: Combine quinoa and the 1-1/2 cups water in a medium pot and bring to a simmer on medium heat. Reduce the heat to low, cover and cook until all the liquid is absorbed, 15-20 minutes. Set aside.

Step 2: Fill a large bowl with ice water. Bring a large pot of salted water to a boil on high heat, add green beans and cook for 4-5 minutes, until barely tender. Remove from the heat and drain green beans in a colander. Place the colander in the ice water to preserve the beans’ bright green colour and stop them from cooking further.

Step 3: Using a sharp knife, cut tomatoes in half and gently squeeze out and discard the seeds. (It is not necessary to remove the skins for this recipe.) Cut tomatoes in 1/2″ dice.

Step 4: In a large bowl, combine quinoa, green beans, tomatoes, bell peppers, capers, green onions and basil. Season with salt, olive oil and lemon juice, and sprinkle with pecans. Will keep refrigerated in an airtight container for up to 2 days.

See more recipes from Rob Feenie.

Reprinted with permission from Rob Feenie’s Casual Classics (2012 Douglas & McIntyre). Available through Amazon.ca or Indigo.ca.