Meal Type:
Light meal
Prep Time:
5 minutes
Cooking Time:
20 minutes
Marty, the Backyard Cook

Eating gluten-free doesn’t have to mean reaching for a pre-packaged meal. This salad uses bright, crisp green beans paired with the super grain quinoa, all coated in a flavour-packed dressing that will have you hanging out for lunch. Do the prep the night before so all you have to do at work is bring it all together.


  • ½ cup quinoa
  • 300 grams green beans
  • Dressing:
  • 2 teaspoons tahini paste
  • ½ teaspoon white miso paste (make sure it’s gluten-free)
  • 2 tablespoons olive oil
  • 1 small clove garlic, minced
  • juice of half a lemon
  • salt and pepper
  • Garnish:
  • 2 tablespoons slivered almonds, toasted
  • 1 chilli, finely sliced
  • fresh parsley (optional)


  1. Rinse the quinoa thoroughly in a sieve under running cold water. Place in a saucepan with a good pinch of salt, cover with 1 cup of water and bring to a boil. 
  2. Reduce the heat and simmer for 15 minutes until all the water has absorbed, then cover and let it rest for 5 minutes before fluffing with a fork and leaving to cool completely.
  3. Place the beans in a saucepan of salted boiling water and cook for 3-4 minutes. Remove and refresh in an ice bath. (A bowl of iced water.) This stops them cooking and keeps them bright and crisp. Remove from the iced water, pat dry and set aside.
  4. Dressing: Place all the ingredients in a small bowl and whisk until combined.
  5. To assemble: Combine the beans with the quinoa*. Pour over the dressing and toss until everything is coated. Divide between two plates, garnish with the toasted almonds, chopped chilli for some kick and fresh parsley if you have it to hand.

*At this point you can place the beans and quinoa in a container to store in the fridge overnight, then dress and garnish the salad at work the next day. 


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Marty, the Backyard Cook
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