Quinoa, broad bean and preserved lemon salad


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

You'll need

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

Method

  • 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.


At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

High-acid herbal white such as the 2007 Teruzzi & Puthod Vernaccia di San Gimignano.

Featured in

Sep 2010

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