Quinoa with Green Beans and Tomatoes

I had oatmeal go bad in my pantry.  It was very sad.  So, I decided to sift through my pantry and use up things whose expiration dates were impending.  What I found was quinoa.  I bought it on sale but I just don’t get very excited about it.  Well, doomsday for this bag of quinoa was quickly approaching, so this is the result.  It was much better than doomsday even if you don’t like quinoa.  I know that’s setting a pretty low bar, but work with me :-).


3-4 tomatoes, diced

1/2 to 1 lb. fresh green beans- washed, trimmed, and cut into 1-inch pieces

4-5 garlic cloves, minced

1/2 tsp salt (I added more later)

1/4 tsp black pepper

2-3 T. olive oil

1 3/4 c. quinoa

4 c. chicken broth (or vegetable broth if vegetarian)

2 T. balsalmic vinegar

8-12 fresh basil leaves or more



Place tomatoes and green beans in a skillet, drizzle with olive oil, and cook over medium heat until the green beans are tender crisp.  Add garlic cloves, salt, and pepper after about 5 minutes.  In a saucepan, combine chicken broth and quinoa to a boil.  Reduce heat, cover, and simmer for 15-20 minutes or until soft and liquid is absorbed.  Stir in cooked vegetables.  Add balsalmic vinegar and top with basil leaves.  May be served hot or cold, but I think it’s better hot.


Adapted from:



Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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