Happy Friday and welcome to our last guest blogger post – Liz from The Lemon Bowl.
Liz is a personal inspiration for me and the no-joke person I think of when I don’t feel like exercising but still need to get motivated. She radiates health and wellness in a way that makes you want to join in and not be annoyed. If you need motivation, you need to be following her Instagram.
Her philosophy is “Healthy Made Delicious” and for good reason – with a rich and varied family food history, she draws inspiration from many food cultures to deliver the healthiest and most flavorful option possible. Liz has not only traveled the globe, but grew up influenced by new and interesting flavors while learning the ins and outs of her family’s Syrian food traditions. Combine that with marrying into an Italian family and a love of Asian and Mexican food, and you have one interesting and diverse healthy cook!
Sound familiar? Yep, Liz and I tend to like a lot of the same flavors and we both lean towards presenting savory dishes rather than sweet ones. Today, Liz is sharing a simple, satisfying Four Bean Salad with Quinoa, Sun-Dried Tomatoes and Sunflower Seeds. I can’t wait to get home and make it – that is exactly the type of dish I like to have in my fridge!
I hope you enjoyed meeting Hannah, Karista, Erina and Liz as much as I enjoy reading their recipe and stories. I’ll see you next week with two easy dishes from a dinner party I hosted recently and a go-to healthy comfort-food dinner recipe!
Have a great weekend everyone!
I’m Liz from The Lemon Bowl and it is such an honor to be guest posting today for my girl Alyssa. As a fellow healthy food blogger, I love finding like-minded people who appreciate whole foods and fresh ingredients. In fact, I want to eat just about every recipe she makes!
Today I am sharing an addictive and satisfying Four Bean Salad with Quinoa, Sun-Dried Tomatoes and Sunflower Seeds. Let me tell you – this salad is crazy good!
Want proof? My 17-month old devoured it and had three servings the first time I made it. And trust me, he wasn’t eating it just because it happens to be good for you.
If you’re looking for a dish to take to a party or bring to work for lunch, this salad is perfect. The best part? It tastes even better the next day as the flavors meld together.
Since the dish is naturally gluten free, vegan and nut free you should have no trouble with common food allergies. Feel free to get creative and mix it up with whatever beans, veggies or seeds you have on hand. The glory of this dish is that you can truly make it your own.
Your fork is waiting.
Liz from The Lemon Bowl
8 Points Plus Per Serving -- Individual Serving is 1 1/2 Cups -- Serves 6
5 minPrep Time
10 minCook Time
15 minTotal Time
- 3 14.5-ounce cans beans, rinsed and drained (such as kidney, black, black eyed peas, etc.)
- 2 cups green beans, steamed and cut into 2" in pieces
- 1/2 cup cooked, leftover quinoa (See NOTES)
- 2 celery stalks, diced
- 2 scallions, thinly sliced
- 6 pieces sun-dried tomatoes, minced
- 1/4 cup minced parsley
- 1/4 cup sunflower seeds
- juice and zest of one lemon
- 4 teaspoons olive oil
- salt and pepper to taste
- Prepare green beans by steaming and cutting into 2" pieces. Set aside to cool.
- Combine green beans, cooked quinoa and remaining ingredients in a medium bowl and check for seasoning. Add salt and pepper to taste then serve.
- Since this recipe only calls for 1/2 cup of cooked quinoa, plan to make a bit extra next time you make quinoa for something else and set aside 1/2 cup for this recipe. If you want to make the quinoa just for this dish, know that quinoa increases 4 times in size when cooked so you would only need to cook 1/8 cup dry. Here is a great link with more info about quinoa cooking ratios.
- Leftover Brown Rice, Bulgur, Millet, Farro or almost any other pre-cooked grain would be a great substitution!
- I used sun-dried tomatoes that are not in oil but were soft enough to chop. You may need to re-hydrate them in boiling water for 15 to 30 minutes if they are very dry.
Nutritional Information from Liz:
Serving Size: 1 ½ cups; Calories: 281; Total Fat: 7.1 g; Sat Fat: .8 g; Cholesterol: 0 mg; Sodium: 640 mg; Carbohydrate: 42.6 g; Fiber: 11.1 g; Protein: 14.6 g