Instructions

1. In a medium saucepan, combine 2 cups water and the quinoa. Bring to a boil, cover and simmer for 15 to 17 minutes, until the water is absorbed. Remove from heat, fluff with a fork, cover and set aside.
2. Chop off the straggly ends of the green beans. Cut them on the bias (diagonally) into 2- to 3-inch long pieces.
3. Heat 2 teaspoons of olive oil in a 12-inch cast iron skillet over medium heat until shimmering. Add the green beans and a sprinkle of salt and cook, stirring occasionally, until spotty brown (4 to 6 minutes).
4. Use a wooden spoon to push the green beans from the center of the skillet. Add another teaspoon olive oil and the minced garlic. Cook the garlic until fragrant, about 30 seconds. Stir the garlic into the green beans.
5. Grab a baking sheet to cover the pan and keep it handy. Add the red onion to the pan, followed by the water and cover until the beans are bright green and crisp (about 2 minutes). Uncover the pan and increase heat to medium-high. Cook until the water evaporates and the beans are lightly browned (3 to 5 minutes) and remove from heat.
6. Transfer the green beans to a big mixing bowl. Add the cooked quinoa, chopped cherry tomatoes and corn kernels. Whisk together the dressing ingredients in a small bowl and pour it into the salad bowl. Toss to combine. Add salt to taste. If it doesn’t taste like an end-of-summer party, add another squeeze of lemon and maybe a dash of red pepper flakes.
7. In a skillet over medium-low heat, toast the almond slivers until fragrant and golden. Top the salad with toasted almonds and feta, if you’d like, and serve.