Green bean and quinoa salad served on pumpkin smear

Ingredients

• 1/3 cup quinoa
• 10 ounces green beans, trimmed
• 1 pink radish sliced
• 1 cup roated corn kernals
• 1 cup packed spinach leaves
• 1/2 cup pomegranate arils
• 1 lemon, juiced
• 1 teaspoon dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/8 teaspoon smoked paprika
• 1/3 cup olive oil
• 1 cup sunflower or pumpkin seeds
• 1/2 cup chopped fresh herbs (I used a mixture of parsley, chives and dill)
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  My parsley survived the winter and is thriving!!

1. Cook quinoa in the instant pot for 2 minutes, fluff up and cool. 
2. While the quinoa is cooking, bring a large pot of lightly salted water to a boil. Add the green beans and cook for 1-2 minutes until just bright green. Remove from water with a slotted spoon and immediately place in a bowl of ice water. Pat dry and cut into 1-2″ pieces
3. Add all the vegetables and quinoa to a large bowl along with the herbs and sunflower seeds and pomegranate. 
4. In a small bowl or mason jar, whisk together the garlic clove, lemon juice and djion mustard until garlic is dissolved. Slowly whisk in the olive oil and season with salt, pepper and small pinch of smoked paprika. 
5. Toss dressing over the quinoa salad and toss to combine. Serve immediately. 
6. I served it on a pumpkin smear just for visual appeal and making it fun!
7. Cooked pumpkin pieces or canned, ground up with salt, garlic, 1 tbsp flaxseed.