From side dish to the star attraction, no menu is complete without a salad. This fresh, crunchy french beans with colorful bell pepper saute in butter and garlic. Super healthy quinoa puffs add a little pop to your plate with the crunchy texture and nutty, earthy flavor. This tasty and delicious salad pairs well with any dish.
Fresh green beans are one vegetable that always seems to be available fresh in our stores, is very versatile and easy to prepare. Packed full of green goodness, French beans offer up a multitude of nutritional benefits. French beans are a fantastic source of vital nutrients, particularly vitamins C and A. They also include minerals, including iron, calcium, and magnesium. They’re also low in calories and contain no saturated fat.
Red, Orange, and Yellow Bell Peppers have very similar health benefits to one another. Even though they are different colors, they all have similar amounts of vitamin A and vitamin C in them. Red Bell Peppers also contain lycopene, an antioxidant, or carotenoid that helps fight free radicals in your body. Yellow and Orange Bell Peppers are also rich in carotenoids.
French Beans Bell Pepper Salad with Quinoa Puffs
Quinoa is one of few plant foods that provides a complete protein source with all nine essential amino acids. This makes puffed quinoa an excellent post-workout snack when served alongside fruit or as a topping for Greek yogurt or just add milk and enjoy (no cooking needed). Puffed quinoa also makes a crunchy addition to yogurt, oatmeal, and granola bars. It’s packed with high-quality protein, fiber and iron so it not only tastes great but is also great for you.
Fresh french beans – 250 gms (slice beans into 1 to 2 inch pieces)
Bell pepper, seeded, cored and cut into thin strips – 3 (Red, Yellow & Orange)
Quinoa puffs – 3/4 cup
Butter cubes – 2
Garlic powder – 1/2 tsp
Roasted cumin powder – 1/2 tsp
Red chili flakes – 1/2 tsp
Chaat masala – 1/4 tsp
Juice of half lemon
Salt to taste
- Bring 4 cups water to a boil. Add beans, cook, uncovered, 2-3 minutes ( until crisp-tender). Remove beans and immediately drop into ice water. Drain and keep them aside.
- Heat a pan add butter cubes. Allow butter to melt add tri color bell pepper. Cook for 4 – 5 minutes.
- Then add blanched beans, garlic powder, roasted cumin powder, red chili flakes, chaat masala and mix them well. Cook for 2- 3 minutes.
- Drizzle lemon juice over the salad and add quinoa puffs. Mix them well and serve immediately.