This afternoon, my 3-year-old requested a dish with green beans and quinoa.  Fortunately, I had just purchased some green beans from the farmers market and my pantry is always stocked with quinoa.  So, I came up with this quick and easy dish.

The ginger, soy sauce/liquid aminos, and sesame oil gives it an Asian flare.  It is so delicious and filling.  This meal is packed with protein and a ton of goodness.  I think this is one of my favorite quinoa dishes right now.  I am sure you will like this as much as we do!

Ingredients

• 3 cups of cooked quinoa
• 2 cups of fresh chopped green beans (less than 1 inch in length)
• 1 cup of chopped toasted almonds
• 1 shredded carrot
• 1 chopped onion
• 3 cloves of minced garlic
• 1/3 cup green onions (chopped)
• 1 tablespoon of olive oil

Ingredients for sauce:

• 2 tablespoons of liquid aminos (natural soy sauce)
• 2 tablespoons of toasted sesame seed oil
• 1 tablespoon of fresh grated ginger

Directions for sauce: mix liquid aminos, sesame oil, and ginger together, then set aside.

Directions

1. In a large pan or wok, heat oil.
2. Then, add onions and garlic.  Cook until onions are transparent.
3. Add green beans and cook for 4 minutes in medium to high heat.
4. Turn of heat, then add cooked quinoa, shredded carrot, sauce, and stir it all together.
5. Plate it and top it off with chopped green onions.
6. Enjoy!