AT A GLANCE
Feel free to peel only the largest broad beans; the tender skin on the smaller beans is fine to eat.
|01||Place quinoa in a saucepan, cover with cold water, bring to the simmer over medium heat, cook until tender (10-12 minutes). Drain, rinse under cold running water, drain well, spread on a tray and set aside to dry (10-20 minutes).|
|02||Blanch broad beans until tender (1-2 minutes), drain and refresh, then peel (discard skins) and combine with remaining ingredients and quinoa in a large bowl. Gently toss to combine, season to taste and serve.|
Note Quinoa is available from select supermarkets and health-food shops.