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.
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Serves
2
Cooking Time
Prep time 30 mins, cook 15 mins (plus drying)
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200 gm (1 cup)
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quinoa (see note)
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400 gm
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podded broad beans (about 1kg unpodded)
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1
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preserved lemon, flesh discarded, rind rinsed and thinly sliced
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2 cups (loosely packed)
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flat-leaf parsley, coarsely torn
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1 cup (loosely packed)
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mint, coarsely torn
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70 ml
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olive oil
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1
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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).
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2
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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.
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Note Quinoa is available from select supermarkets and health-food shops.
This recipe is from the September 2010 issue of Australian Gourmet Traveller.
Drink Suggestion High-acid herbal white such as the 2007 Teruzzi & Puthod Vernaccia di San Gimignano.
RECIPE Matt Stone, Greenhouse, Perth