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
Serves 2
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)
avocado
rocket
baby spinach
basil pesto
olive oil
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.
Bern this looks stunning! All the things I love and Im dead keen to get my paws on my broadbeans. Im hopeful….they’re flowering. I wish they were already bearing as my baby spinach is gorgeous and my rocket too.The wind has played havoc with the beans and I keep rushing out to check on them. You really inspired me to go and buy some seeds and plant them so I have to thank you. This is a stunner of a salad. Have a great week xx
Thanks Colleen. So pleased they survived the winds. Mine are in a sheltered spot and even they barely made it! I’m thrilled I inspired you. I guess that’s what keeps us all going, isn’t it? Reading and following inspirational like-minded people. x
I am really not a fan of Quinoa although am desperate to like it because its so healthy. I do love the sound of all the other things going on in this salad, just so my cup of tea. I’m also looking forward to summer when my little potted herb garden can bounce back into life.
I know what you mean about quinoa… kind of like porridge in a salad? Kinda? It really needs a fresh dressing. At cafe Roux we do an incredible Power salad with quinoa and a minted dressing. Don’t know anyone who doesn’t like it. So might be a good place for you to start? And then we can meet!
As soon as I saw the recipe’s title I knew this had to be from someone in the Southern Hemisphere where broad beans are currently at their best. Your recipe read to be delicious.
(N.B. – have just discovered that broad bean pods make a beautiful veg stock – I just added a small onion, a stalk or 2 of celery, some herbs from the garden and the skins from the larger beans – cooks up in just water to give a great flavour base)
Happy cooking, happy Summer and Merry Christmas,
Michelle
Hi Michelle. Thanks for the broad bean tip! Will definitely try that next time – never know what to do with all those empty pods after shelling the broads. Thanks for the visit. B