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Roasted Green Bean Salad with Quinoa + Lemon Thyme Vinaigrette

January 31, 2014

Preparation Time: 10 minutes

Cooking Time: approximately 20-25 minutes

Serving Size: 1 cup - Makes about 5 servings

Slices: ½ Slice


2 cups quinoa, prepared

1 pound green beans, trimmed

1 TB olive oil

1 tsp salt

1 tsp black pepper

1 orange or yellow bell pepper, diced

½ cup pecans, halved & shelled

½ cup feta cheese, crumbled


1 TB white vinegar

2 TB lemon juice

1 TB thyme, chopped

¼ cup olive oil

½ tsp salt

½ tsp black pepper


Preheat oven to 400 degrees. Prepare quinoa according to package directions, cool. Meanwhile, toss green beans in olive oil, salt, and pepper. Place on sheet pan and roast for 15-20 minutes, or until beans are al dente. Allow to cool to room temperature.

Transfer pecans to another roasting pan and toast in oven about 10 minutes or until golden.

Meanwhile, whisk together dressing ingredients. Remember, when making a vinaigrette, add the oil to the vinegar/lemon juice combination, whisking slowly. This will ensure that the mixture does not separate!

Turn-Out & Storage

Combine green beans with the remaining salad ingredients. Add desired amount of lemon vinaigrette and toss again. Serve cool or at room temperature.

This can be stored up to 3 days under refrigeration.

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