An unbelievably speedy recipe to help you get some greens in January. I use frozen broad beans a lot – partly for price but also for speed. If using frozen, simply pour boiling on top of the unshelled beans, leave for five minutes then gently squeeze to remove the shells. It is a much faster option and the broad beans are far more flavoursome as they tend to be smaller. A very handy essential to keep in the freezer.
QUINOA WITH LEMON MINT AND BROAD BEANS (above)
1 cup of quinoa
5 cups of chicken or vegetable stock
zest and juice of 1 lemon
30g parmesan, finely grated
olive oil and seasoning
a small handful each of mint, chives and parsley, roughly chopped
a large handful of watercress
50g broadbeans, shelled
50g peas, fresh or frozen
30g feta or greek yoghurt
2 tbsp white wine vinegar
3 tbsp olive oil
Bring the quinoa and the stock to the boil for ten minutes, before reducing the heat to a simmer. Cook for a further 15-20 minutes. Remove from the heat, drain and rinse with cold water to stop further cooking. Mix in a little oil, salt and pepper into the quinoa with the lemon zest and parmesan. Stir well. Now add the greens. If using feta add this in too, but if using yoghurts simply dollop small amount over the salad evenly. For the dressing mix the lemon juice with oil and vinegar. Season to taste and stir well. You can add some pesto into this if you would like. Store in the fridge if not using immediately and serve the dressing on the side.