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
300 gmquinoa300 gmbaby green beans, trimmed200 gmpodded peas (about 520gm unpodded)2 cupscoarsely torn flat-leaf parsley1 cupcoarsely torn dill1 cup each coarsely chopped mint and chervil¼ cupcoarsely torn tarragon125 ml (½ cup)extra-virgin olive oil80 ml (1/3 cup)lemon juice, or to tasteRind of½ preserved lemon, rinsed, finely chopped1 cup(loosely packed) each pea tendrils and baby English spinachTo serve:edible petals such as nasturtium
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).
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.
Toss pea tendrils and spinach through salad, scatter with petals and serve.