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Quinoa, broad bean and preserved lemon salad

Gourmet Fast with Emma Knowles

By Matt Stone
  • 30 mins preparation
  • 15 mins cooking plus drying
  • Serves 2
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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.


  • 200 gm quinoa (see note) (1 cup)
  • 400 gm podded broad beans (about 1kg unpodded)
  • 1 preserved lemon, flesh discarded, rind rinsed and thinly sliced
  • 2 cups flat-leaf parsley, coarsely torn (loosely packed)
  • 1 cup mint, coarsely torn (loosely packed)
  • 70 ml olive oil


  • 1
    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).
  • 2
    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.
Drink Suggestion: High-acid herbal white such as the 2007 Teruzzi & Puthod Vernaccia di San Gimignano.