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Feature Recipe from the Thunder Bay Regional Health Sciences Centre's Fresh Market

August 7, 2019

Healthy, seasonal recipes are available for staff, patients, families and community members at Thunder Bay Regional Health Sciences Centre's Fresh Market, a local  market which runs every Wednesday from 11:00am to 1:00pm, June through October, in the Cafeteria Courtyard at our Hospital.

Green Bean and Quinoa Salad


Yields: 4 servings



  • 1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes

  • ~3 cups long green or yellow beans

  • Salt and pepper

  • 3 garlic cloves, minced

  • ¼ cup water

  • ½ medium red onion, sliced into very thin strips

  • 1 cup cherry tomatoes or regular tomatoes, chopped

  • 1 ½ cups fresh corn


  • ¼ cup olive oil

  • 1 ½ to 2 small lemons, juiced

  • 2 tsp Dijon mustard

  • 1 tbsp basil, chopped

  • Sea salt and black pepper

Toppings (Optional)

  • 1/3 cup sliced almonds

  • Crumbled feta


  1. In a medium saucepan, combine 2 cups of water and 1 cup of quinoa. Bring to a boil, cover and simmer for 15 – 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 diagonally into 2- to 3- inch long pieces.

  3. Heat 2 tsp 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 (4-6 minutes).

  4. Use a wooden spoon to push the green beans from the center of the skillet. Add another tsp olive oil and the minced garlic. Cook the garlic until fragrant (~30 seconds). Stir the garlic into the green beans.

  5. Use 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 (~ 2 mins.). Uncover the pan and increase heat to medium-high. Cook until the water evaporates and the beans are lightly browned (3-5 mins) and remove from heat.

  6. Transfer the green beans to a big mixing bowl. Add the cooked quinoa, chopped 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 like an end-of-summer party, add another squeeze of lemon and 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. Serve and enjoy!

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Thunder Bay Regional Health Sciences Foundation
980 Oliver Road  |  Thunder Bay, ON, Canada P7B 6V4  |  807 345 4673  |
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