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Quinoa with peas, beans, lemon and herb

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.

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2012

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