Refreshing red quinoa salad with peas, beans and herbs
Serves 2 comfortably, or up to 4 people as a side.
Scale
Ingredients
- 75g (1/4 cup + 2 TBSPs) red quinoa
- 15g (0.5 oz) parsley, finely chopped
- 15g (0.5 oz) mint, finely chopped
- 30g (1 oz) spring onion, finely chopped (about 1 spring onion)
- 130g (1 cup or 4.5 oz) cooked cannellini beans
- 100g (2/3 cup or 3.5 oz) cooked peas
- 1 medium lemon, peeled, flesh finely chopped
- 2 tablespoons (30 ml) olive oil
- sea salt and freshly ground black pepper
Instructions
- Bring a medium saucepan of water to a boil. Add the quinoa and cook for 11 minutes.
- Drain quinoa in a fine sieve, rinse with cold water and set aside, so it dries a little.
- Once the quinoa is finely drained transfer it to a large plate or bowl, add the remaining ingredients and stir.
- Season with salt and pepper, according to your taste, and serve.
Notes
Store leftover salad in an airtight container in the fridge.
You can use canned beans (rinsed under water) and frozen peas (cooked until tender).
Red quinoa gives this salad a lovely color, but use regular white quinoa (which needs about 2 minutes less cooking) if that is what you have on hand. They taste the same.
Adapted from Plenty More by Yotam Ottolenghi.