Dave Lieberman's Warm Balsamic and String Bean Quinoa Salad

Stay fuller longer by incorporating whole grains into your diet with this quinoa recipe, courtesy of Chef Dave Lieberman. You’ll also avoid excess sodium by using frozen vegetables instead of their canned alternatives. Pair this side with Almond and Herb Baked Halibut and Berry Granita for a nutritionally complete dinner.

4 cups Cooked quinoa
Parsley (finely chopped)
Fresh mint (finely chopped)
1 package Frozen string beans
1/4 cup Olive oil
1 Medium red onion (finely chopped)
1/3 cup Balsamic vinegar
Salt and black pepper

Combine quinoa, parsley, mint, and string beans in a large bowl.

Heat oil in a small skillet over medium heat. Add onion and sauté until it begins to soften.

Add vinegar and cook until the mixture has thickened, for about 5 minutes. Remove from heat and toss with the quinoa mixture.