Crispy quinoa and bean cakes with salad

Discover the exquisite flavors of crispy quinoa and bean cakes combined with a fresh and vibrant salad. A delectable dish packed with nourishing ingredients.

Ingredients:

• 910g fresh green beans (or a combination of green, wax, and purple beans), trimmed
• 1 oil-packed jarred anchovy
• ⅓ cup plus 2 Tbsp. olive oil, divided
• 1 cup fresh bread crumbs (from 2 slices bread)
• ¾ teaspoon kosher salt, divided, plus more for water
• ½ teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon), divided
• 3 tablespoons chopped fresh dill
• 2 cloves garlic, grated
• ½ teaspoon Worcestershire sauce
• Flaky sea salt, for serving

Instructions:

1. Bring a large pot of water with salt to a boil. Put in the beans and cook until they are slightly firm when bitten, for about 4 to 5 minutes. Drain and rinse the beans in cold water until they cool down, this should take around 30 seconds. Remove excess water by gently shaking the beans and then place them on a large baking sheet lined with a towel.
2. In a large skillet, combine anchovy and 2 tablespoons of oil. Cook over medium heat, stirring and mashing the anchovy into small bits with a wooden spoon until the anchovy is mostly dissolved and the oil becomes hot and bubbly, for about 2 to 3 minutes. Add breadcrumbs and a quarter teaspoon of salt. Stir constantly until the breadcrumbs turn golden brown, which should take around 2 to 4 minutes. Move the breadcrumb mixture to a small bowl and mix in the lemon zest. Allow it to cool for about 10 minutes, stirring occasionally. Add dill and mix well.
3. In a large bowl, whisk together lemon juice, garlic, Worcestershire sauce, and half a teaspoon of salt. Drizzle in a third of a cup of oil gradually while whisking continuously. Add the cooked beans and mix until they are fully coated. Arrange the beans on a platter, pour any remaining dressing from the bowl over them. Sprinkle with sea salt flakes and the breadcrumb mixture.

Summary:

• Calories: 2217 kcal
• Fat: 79 g
• Protein: 93 g
• Carbs: 288 g
• Potassium: 4839 mg
• Magnesium: 691 mg