Quinoa with peas, beans, lemon and herb


  • Serves 6 people

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.

  • 300 gm quinoa
  • 300 gm baby green beans, trimmed
  • 200 gm podded peas (about 520gm unpodded)
  • 2 cups coarsely torn flat-leaf parsley
  • 1 cup coarsely torn dill
  • 1 cup each coarsely chopped mint and chervil
  • ¼ cup coarsely torn tarragon
  • 125 ml (½ cup) extra-virgin olive oil
  • 80 ml (1/3 cup) lemon juice, or to taste
  • Rind of ½ preserved lemon, rinsed, finely chopped
  • 1 cup (loosely packed) each pea tendrils and baby English spinach
  • To serve: edible petals such as nasturtium
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.
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