AT A GLANCE
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.
|01||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).|
|02||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.|
|03||Toss pea tendrils and spinach through salad, scatter with petals and serve.|