So remember those broad beans I planted a couple of months ago? I picked my first lot yesterday and I have to say they taste incredible. It’s almost a waste to use them in anything, but at least with the clean flavour of quinoa, the broad beans maintain that fresh flavour when newly shelled. And let me just add, the shelling is HELL.Here’s the recipe:
Broad Bean and Quinoa Salad with Avocado and Toasted Seeds
1 cup quinoa
broad beans, freshly podded
pumpkin seeds, toasted
feta (I like the Fairview one without brine. It comes in a slab, so you can shave it)
a squeeze of lemon juice
1. Add the quinoa to a pot of boiling water. When the grain becomes translucent and splits, it is ready, about 15-20 minutes. Strain and set aside.
2. Remove the broad beans from the pods. If they are really young, there is no need to remove the outer shell. Simply blanch in boiling water. If they are a bit older, blanch in boiling water for a few minutes and pop the bean out of it’s tough outer shell.
3. Arrange baby spinach and rocket on a plate (s) and toss the quinoa through the leaves.
4. Add avocado, toasted seeds and a couple of shavings of feta.
5. In a little bowl or cup, whisk together the lemon juice, about 1 teaspoon of basil pesto and enough olive oil to make it the consistency of a dressing.
6. Dress and season the salad.