Quinoa, broad bean and preserved lemon salad

Name: Quinoa, broad bean and preserved lemon salad
Total time: 45 min
Yield: Serves 2
Ingredients: 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

Gourmet Fast with Emma Knowles

Sep 07, 2010 12:15am

By Matt Stone

Serves 2
30 mins preparation
15 mins cooking plus drying

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.

Ingredients

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

Method

Main

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.

Notes

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.