Step 1

Rinse quinoa in a mesh strainer and cook according to package directions.

Step 2

While your quinoa cooks, trim green beans, cutting each in half.

Step 3

Set aside a medium bowl of ice water for your ice bath.

Step 4

Fill a pan with water and set to boil on high.

Step 5

Once water is at a rolling boil, add green beans and cook for 5-8 minutes or until they reach your ideal tenderness. I like mine al dente; softened but still crisp!

Step 6

Drain and immediately submerge beans in ice bath to halt the cooking process.

Step 7

While the beans chill, fluff your quinoa and add a dash of salt and pepper, to taste.

Step 8

In a serving dish, combine quinoa with beans, along with orange segments and chopped almonds.

Step 9

Whisk together dressing and pour over salad.

Step 10

Allow salad to sit and soak up dressing for optimal flavor. I left mine for 30 minutes but since the salad and dressing are dairy-free, you could even leave it out for longer.

Step 11

Top with feta and optional parsley to garnish before serving. Enjoy!