Broad Bean, Pea and Quinoa Salad

Fresh summery broad bean, pea and quinoa salad garnished with mint and parsley.

Who doesn’t love salads in summer, they are quick and easy to make, go pretty much with everything and you can always make lots to have enough for few meals. Win win for all of us busy beautiful ladies out there. Today I’m keeping very seasonal with this very fresh and summery looking Broad Bean, Pea and Quinoa Salad. Tossed with some fresh mint, parsley and drizzled with olive oil and lemon juice it’s a perfect salad for summer.

Broad Beans and Peas are both in season in June, look out for them at your local Farmer’s Market. When you’re buying fresh, buy about 3 times their shelled weight to have enough for the recipe. You could use frozen if you wish to save yourself time with all the shelling although in my opinion you’ll feel more in touch with the meal and the process if you use fresh ones. I’ve used fresh broad beans and frozen peas for this recipe and the flavor was lovely.

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Yield: 6 servings

Broad Bean, Pea and Quinoa Salad

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Fresh summery broad bean, pea and quinoa salad garnished with mint and parsley.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 1 1/2 cups quinoa (250 grams)
• 1 1/2 cups fresh or frozen broad beans, shelled (200 grams)
• 1 1/2 cups fresh or frozen peas, shelled (200 grams)
• 3 medium spring onions, chopped
• 3 tablespoons chopped mint
• 3 tablespoons chopped parsley
• 3 tablespoons olive oil
• 1 lemon, juice
• salt & pepper

Instructions

1. Measure 1 1/2 cup of quinoa, rinse well and place into a pot.
2. Add exactly double the volume of water and bring to a boil. Simmer covered for exactly 15 min.
3. After 15 min remove from the heat and leave to stand for 5 min. Fluff up with a fork and transfer to a mixing bowl.
4. To blanch broad beans, bring a pot of water to boil, add broad beans and boil for 3 min. Rinse under cold water, peel the outer shell off and set aside.
5. If using frozen peas and/or broad beans, place into a pan with water, bring to a boil and simmer for 3 min. Rinse with cold water, drain and set aside.
6. To assemble the salad, in a large bowl toss the quinoa with broad beans, peas, spring onions, mint, parsley, olive oil, lemon juice, salt and pepper.
7. Check for seasoning and transfer to a serving dish.
8. Serve and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 204Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 162mgCarbohydrates: 28gFiber: 5gSugar: 7gProtein: 6g

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