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Quinoa and broad bean salad

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Ingredients for 4 servings:

  • 2 cups quinoa
  • 5 cups water
  • 1 bunch of spring onions
  • 5 radishes
  • 4 m.-sized tomatoes
  • 1 can beans (broad beans, 400 – 500 g)
  • 1 lemon(s) (organic)
  • 2 tbsp mustard
  • some olive oil
  • White balsamic vinegar
  • some salt and pepper
  • Sugar
  • mint

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

with tomatoes and radishes

Rinse the quinoa in a sieve with hot water and bring to a boil with 5 cups of water. Simmer until the water is absorbed. Let cool. Finely chop the spring onions and chop the radishes and tomatoes. Rinse the broad beans thoroughly. Mix the lemon juice and some grated zest with a little white balsamic vinegar, the mustard, and a drizzle of olive oil. Season to taste with salt, pepper, a small pinch of sugar, and some mint. Mix all ingredients thoroughly and let stand for at least half an hour before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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