The dish can easily be made ahead. It stores well in an airtight container in the refrigerator. Just wait to add the nuts until immediately before serving.
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Serves 4 as a main course or 6 as a side dish
20 minutes preparation time
20 minutes cooking time
1 pound green beans, trimmed
1/4 cup olive oil, divided
1 cup quinoa
6 cups arugula
1/4 cup parmesan
1 teaspoon salt
a few grinds of pepper
1/4 cup chopped green onion
4 French radishes, sliced into rounds or half rounds
1/2 cup toasted walnuts, broken into medium-sized pieces
Preheat the oven to 425 degrees. Toss the green beans in a large baking pan with a teaspoon or two of olive oil, a shake of salt, and a few grinds of pepper. Roast, turning once or twice until the beans are tender, about 15 minutes.
To prepare the quinoa, heat a teaspoon or so of olive oil in a skillet. Add the quinoa and cook, stirring, until it is fragrant, 1 to 2 minutes. Add 1 1/2 cups of water, and bring to a boil. Let it boil for about 1 minute. Turn off the heat, cover, and let the quinoa sit until it is soft and the round grains have opened up, 12 to 15 minutes.
While the quinoa is cooking, make the arugula pesto. Put the arugula, parmesan, remaining olive oil, salt and pepper in the bowl of a food processor. Pulse the food processor until the ingredients start to blend, then run the food processor until the mixture becomes a purée.
When the quinoa has finished cooking, mix in the pesto, green beans, radishes, and green onion. Sprinkle the nuts over the top.