Quinoa with green beans, pecorino, walnuts and olives.The recipe

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Quinoa with green beans, pecorino, walnuts and olives.The recipe

Cold or warm?Quinoa with green beans, fresh pecorino, walnuts and olives is a versatile recipe to be used to your liking.With the ingredients you have available.

Ideal for recalling Mediterranean scents in all their tasty tradition, this recipe combines many ingredients, but could include even more...

Scope Main course
Kitchen fusion
Portions 4
Total time 40 minutes

Ingredients  

Preparation

Start preparing the quinoa with green beans, fresh pecorino and walnuts rinsing the quinoa in a colander, then cook it in lightly salted boiling water until it has absorbed the water and let it rest for a few minutes.
La cottura della quinoa © Beatrice Spagoni
Cooking quinoa © Beatrice Spagoni
In the meantime, also boil the peeled and washed green beans for a few minutes in lightly salted water.
I fagiolini lessano in acqua © Beatrice Spagoni
The green beans boil in water © Beatrice Spagoni
As soon as they are tender, drain them, cut them into small pieces and let them flavor for a few minutes in a pan with a spoonful of oil, the peeled and golden clove of garlic, a few olives, the coarsely chopped dried tomatoes and some thyme.
Fagiolini, pomodorini secchi, olive e timo si insaporiscono in padella con l’aglio © Beatrice Spagoni
Green beans, dried tomatoes, olives and thyme are flavored in a pan with garlic © Beatrice Spagoni
Shell the quinoa, season it with a little oil then add it to the pan with the green beans, add the chopped walnut kernels and mix everything well (adjust with salt and pepper, if necessary).Serve quinoa with green beans, warm or cold as desired, scented with more thyme.
La quinoa con fagiolini appena servita © Beatrice Spagoni
Quinoa with green beans just served © Beatrice Spagoni

Curiosities and advice 

There quinoa is considered a cereal, or rather a pseudocereal, given the high starch content, but in reality it is made up of the seeds of a herbaceous plant that belongs to the same family as chard and spinach, the Chenopodium quinoa.It is called by the Incas chisiya mama, or “mother of all seeds” for its protein intake.

Steps 

  • Rinse the quinoa in a colander, then boil it in lightly salted boiling water until it has absorbed the water and let it rest for a few minutes.
  • Also boil the peeled and washed green beans for a few minutes in lightly salted water.
  • As soon as they are tender, drain them, cut them into small pieces and leave them to flavor for a few minutes in a pan with a spoonful of oil, the peeled and golden garlic clove, a few olives, the coarsely chopped dried tomatoes and some thyme.
  • Shell the quinoa, season it with a little oil then add it to the pan with the green beans.
  • Add the chopped walnut kernels and mix everything well (add salt and pepper if necessary).
  • Serve the quinoa with green beans, flavored with more thyme, warm or cold, as desired.
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