Vegan Black Bean, Green Bean, and Quinoa Bowl

• 4 tsp. olive oil, divided
• 1 cup quinoa
• 1 lb. fresh green beans, trimmed
• ½ cup walnuts, finely chopped
• 2 large shallots, diced (¼ cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 15-oz. can black beans, rinsed and drained
• 1 Tbs. sherry vinegar
• ¼ cup finely chopped Italian parsley
• 2 Tbs. grated lemon zest

Preheat oven to 425°F.

Bring 2 cups water to a boil. Add 1 tsp. oil, and season with salt, if desired. Stir in quinoa. Cover, reduce heat to medium-low, and simmer 12 minutes. Remove from heat, and let stand, covered, 10 minutes. Transfer quinoa to large bowl.

 

Meanwhile, toss green beans with walnuts and 1 tsp. oil, and spread on large rimmed baking sheet. Season with salt and pepper, if desired, and roast 5 minutes, or until beans are crisp-tender and walnuts are toasted.

 

Heat remaining 2 tsp. oil in large skillet over medium heat. Add shallots and garlic, and sauté 5 minutes, or until translucent. Stir in black beans and sherry vinegar. Cook 1 minute, stirring constantly.

 

Stir black bean mixture, parsley, and lemon zest into quinoa. Divide among bowls, and top with green beans and walnuts.

 

Serves  4 (1.5 c.); 398 calories.

 

VERDICT:  Another recipe that doesn't add up to anything more than its individual parts.  I'm ready to give up on Vegetarian Times.  Toss.