Step 1
Bring a large pot of lightly salted water to a boil. Add beans and cook until crisp tender. About 3-4 minutes. Transfer with a slotted spoon to a bowl of ice water. Let cool and pat dry.

Step 2
Heat 1 Tablespoon oil in a small skillet over medium heat. Add scallions and cook, stirring occasionally, until tender and soft. About 3 minutes. Add ginger, garlic and coriander and cook until very fragrant. About 1 minute. Remove from heat and season with salt & pepper.

Step 3
Heat 1 Tablespoon of oil in the same skillet over medium-hight heat. Add peanuts and a healthy pinch of fine sea salt. Cook, tossing often, until golden brown. About 2 minutes. Transfer to paper towels and let cool. Once cool enough to handle coarsely chop.

Step 4
In a large bowl whisk together the lime zest, juice, honey, red pepper flakes and remaining 3 Tablespoons of olive oil. Stir in the scallion/ginger mixture, beans, peanuts, cilantro and cooked quinoa. Toss to coat and season with plenty of salt and pepper to taste.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.