Serves: 3
Total Calories: 96

1 cup quinoa
2 cups water
3 cups cut green beans (1 inch pieces)
1 tablespoon olive oil
1 cup chopped onion
3 cloves garlic minced
1 teaspoon dried tarragon
1/2 cup finely diced red bell pepper
2 tablespoons mirin or white wine
1 tablespoon lemon juice
1 tablespoon tamari sauce
1/2 teaspoon sea salt
1/2 teaspoon toasted hazelnut

1. Rinse the quinoa and place in a medium pot along with the water. Bring to a boil, then reduce the heat to low. Cover and simmer15 to 20 minutes or until the water is absorbed and the grains are tender.
2. While the quinoa is cooking, place the green beans on a steamer basket that is set in a pot over an inch or so of water. Bring the water to a boil, cover the pot, and steam for 5 minutes or until tender. Remove the beans and set aside.
3. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and tarragon, and saute 3 to 5 minutes or until the onion is nearly tender. Add the bell pepper and saute 1 to 2 minutes more.
4. Combine the mirin, lemon juice, tamari, and salt in a small bowl, then pour over the vegetables in the skillet. Saute 2 to 3 minutes, add the green beans, and mix well.
5. Divide the cooked quinoa onto individual plates. Top with the green bean mixture and any liquid that is left in the skillet. Sprinkle with hazelnuts and serve immediately.

Nutritional Facts:

Serves: 3
Total Calories: 96
Calories from Fat: 40

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