Black Bean, Green Bean, and Quinoa Bowl

• 4 tsp. olive oil, divided
• 1 cup quinoa
• 1 lb. fresh green beans, trimmed
• 1/2 cup walnuts, finely chopped
• 2 large shallots, diced ( 1/4 cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 15-oz. can black beans, rinsed and drained
• 1 Tbs. sherry vinegar
• 1/4 cup finely chopped Italian parsley
• 2 Tbs. grated lemon zest

1. Preheat oven to 425F.
2. Bring 2 cups water to a boil.
3. Add 1 tsp.
4. oil, and season with salt, if desired.
5. Stir in quinoa.
6. Cover, reduce heat to medium-low, and simmer 12 minutes.
7. Remove from heat, and let stand, covered, 10 minutes.
8. Transfer quinoa to large bowl.
9. Meanwhile, toss green beans with walnuts and 1 tsp.
10. oil, and spread on large rimmed baking sheet.
11. Season with salt and pepper, if desired, and roast 5 minutes, or until beans are crisp-tender and walnuts are toasted.
12. Heat remaining 2 tsp.
13. oil in large skillet over medium heat.
14. Add shallots and garlic, and saute 5 minutes, or until translucent.
15. Stir in black beans and sherry vinegar.
16. Cook 1 minute, stirring constantly.
17. Stir black bean mixture, parsley, and lemon zest into quinoa.
18. Divide among bowls, and top with green beans and walnuts.

olive oil, quinoa, fresh green beans, walnuts, shallots, garlic, black beans, sherry vinegar, italian parsley, lemon zest

Taken from www.vegetariantimes.com/recipe/black-bean-green-bean-and-quinoa-bowl/ (may not work)