This salad will keep well in the refrigerator if prepared a day ahead. The trick is drying out the quinoa after cooking to maintain the intensity of flavour; excess moisture will dilute the dressing.
Ingredients
Method
Main
1.Cook quinoa in a large saucepan of lightly salted boiling water until tender (13-15 minutes), drain well, then spread on a large tray to cool and dry (30 minutes).
2.Meanwhile, blanch beans and peas until tender (2-3 minutes for beans, 3-4 minutes for peas). Drain and refresh (see cook’s notes), then drain well and transfer to a large bowl. Add herbs, oil, lemon juice, preserved lemon and quinoa, season generously to taste, toss to combine and refrigerate until required.
3.Toss pea tendrils and spinach through salad, scatter with petals and serve.
