Green bean and quinoa salad served on pumpkin smear
Ingredients 1/3 cup quinoa 10 ounces green beans, trimmed 1 pink radish sliced 1 cup roated corn kernals 1 cup packed spinach leaves 1/2 cup pomegranate arils 1 lemon, juiced 1 teaspoon dijon mustard 1 garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/8 teaspoon smoked paprika 1/3 cup olive oil 1 cup sunflower or pumpkin seeds 1/2 cup chopped fresh herbs (I used a mixture of parsley, chives and dill) My parsley survived the winter and is thriving!! Cook quinoa in the instant pot for 2 minutes, fluff up and cool. While the quinoa is cooking, bring a large pot of lightly salted water to a boil. Add the green beans and cook for 1-2 minutes until just bright green. Remove from water with a slotted spoon and immediately place in a bowl of ice water. Pat dry and cut into 1-2″ pieces Add all the vegetables and quinoa to a large bowl along with the herbs and sunflower seeds and pomegranate. In a small bowl or mason jar, whisk together the ga