Quinoa, broad bean and preserved lemon salad

AT A GLANCE

  • Serves 2 people

Feel free to peel only the largest broad beans; the tender skin on the smaller beans is fine to eat.

  • 200 gm (1 cup) quinoa (see note)
  • 400 gm podded broad beans (about 1kg unpodded)
  • 1 preserved lemon, flesh discarded, rind rinsed and thinly sliced
  • 2 cups (loosely packed) flat-leaf parsley, coarsely torn
  • 1 cup (loosely packed) mint, coarsely torn
  • 70 ml olive oil
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.

Recipe:

MATT STONE, GREENHOUSE, PERTH

Drinking Suggestion:

HIGH-ACID HERBAL WHITE SUCH AS THE 2007 TERUZZI & PUTHOD VERNACCIA DI SAN GIMIGNANO.

FEATURED IN

Sep 2010

Sep 2010

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