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Rinse quinoa in a mesh strainer and cook according to package directions.
While your quinoa cooks, trim green beans, cutting each in half.
Set aside a medium bowl of ice water for your ice bath.
Fill a pan with water and set to boil on high.
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!
Drain and immediately submerge beans in ice bath to halt the cooking process.
While the beans chill, fluff your quinoa and add a dash of salt and pepper, to taste.
In a serving dish, combine quinoa with beans, along with orange segments and chopped almonds.
Whisk together dressing and pour over salad.
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.
Top with feta and optional parsley to garnish before serving. Enjoy!