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quinoa, lemon, mint, broad beans

FAS_3678An 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 essentialĀ to keep in the freezer.

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 inĀ 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.

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