A light yet filling quinoa salad that gives you a very tasty dose of veggies to boot!
In a medium pot, combine the thoroughly rinsed quinoa with the vegetable broth and bring to a boil.
Reduce to a simmer and cook until all the liquid has cooked out. (about 20-30 minutes)
Fluff with a fork and transfer to a dish that will chill the quinoa in the fridge while you cook the vegetables.
In a large skille, bring the extra vegetable broth to a boil and add the carrots. Cover with a lid, reduce to a simmer and cook for about 2 minutes. Remove lid.
Add the oil and butter (it's okay if there is still some liquid in the pan. It will cook out).
Add the shallots, and continue cooking over low to medium heat until the shallots are translucent.
Add in the green beans and cook for about another 3 minutes or so, or until the green beans are cooked to your liking.
Stir in the green onions thoroughly, then remove the pan from heat and continue to stir for about 30 seconds as it cools a bit.
You can stir the vegetable into the quinoa now or chill them separately and mix just before serving. Your choice.
Once everything is mixed, season with salt and pepper and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.