Jackie's Green Bean Quinoa Salad

Jackie Akerberg from @jackfruitfulkitchen took full advantage of fresh and canned produce for a bright, nutrition-filled salad! If you're looking for a meat option, try adding grilled chicken to top it off.


  • 1 C. quinoa
  • 2 C. vegetable broth or water
  • 2 C. fresh green beans, trimmed and halved
  • 14 oz. can organic chickpeas, drained
  • 1/2 C. sliced almonds
  • 1/2 C. parsley, finely chopped


  • 1/4 C. apple cider vinegar
  • 1 large lemon, zested and juiced
  • 1 Tbsp. maple syrup
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
Jackie's Green Bean Quinoa Salad


  1. Combine quinoa and broth or water in a saucepan and cook according to the package. Set aside to cool. Rinse out pan and fill with water.

  2. Bring to a boil and add green beans. Cook for 2 min until they are vibrant green and transfer immediately to an ice bath to chill. Drain.

  3. Add all salad ingredients to a large bowl. Combine the ingredients for the dressing in a jar and drizzle over salad. Toss to combine and season to taste with additional salt and pepper if desired.