Quinoa Salad with Broad Beans

Time off work resulting in clearing out kitchen cupboards and finding some long-lost quinoa paired with a glut of broad beans concluded in this salad. I love quinoa, you know when you love something but completely forget to make it? That’s what happened to my long-lost quinoa, found behind 4 kinds of lentils and 3 kinds of rice, no mention will be made of how many bean varieties! I’m one of those shoppers that has to try everything! I have grown to love broad beans, growing up I hated them, they were invariably overcooked, grey and tough. Its only in the last couple of years since my Mother in law has started growing them that I’ve learned to appreciate them. When you look at them they are one of nature’s marvels, with that fuzzy, cosy pod protecting each bean. It was also a revelation when I thought to peel off the skin of each bean revealing a much brighter more tender green bean! The things you learn when you grow up!

This salad is quick to make and healthy too, quinoa is gluten-free and a good source of calcium and fibre. It’s great as a main dish, going well with grilled fish or meat. This is enough for 2 servings but if made in larger quantities it would also be a good make ahead take to work lunch, maybe add some feta – yum!

I used broad beans but edamame would make a great substitute.

As broad beans are in season I am linking this up with Simple and in Season over at Ren’s blog Fabulicous Food

Quinoa Salad with Broad beans

  • 200 gram dried quinoa
  • 100 gram broad beans
  • 2 spring onions (scallions) thinly sliced
  • few cherry tomatoes, chopped in half
  • handful of spinach leaves, washed
  • lime zest to taste

For the dressing

  • 2 tbsp. extra virgin olive oil
  • 1.5 tbsp. rice vinegar
  • 1 tbsp. rice mirin
  1. Cook the quinoa according to pack instructions. When cooked drain and allow to cool.
  2. Meanwhile pod the broad beans and blanch in boiling water for a minute. Remove from the boiling water, drain and cover with ice-cold water to avoid further cooking. Slip each broad bean from its skin (I know this is tiresome but broad beans are so much nicer without that tough skin). Place the broad beans into a medium-sized bowl, large enough to fit the rest of the salad ingredients.
  3. Thinly slice the spring onions, chop the cherry tomatoes in half and place both in the bowl with the broad beans.
  4. When the quinoa is around room temperature or just a little warmer add to the bowl with the broad beans, onion and tomatoes.
  5. To make the dressing whisk all the ingredients together and immediately pour over the quinoa. Stir to combine.
  6. Add the spinach leaves and zest a lime directly over the salad, just a couple of scrapes with the zester will be enough. Give another quick mix.
  7. Best served at room temperature.

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  1. #1 by Wendy Read (@Sunchowder) on August 17, 2012 - 15:14

    Love the look of this salad Jayne. Broad beans are fabulous and you are so lucky you can get them fresh-grown from you MIL! Perfect use of Qunioa, another variation I would probably like too is to do a Balsamic variation with basil–endless possiblities :)

    • #2 by Jayne on August 17, 2012 - 18:05

      Balsamic sounds great!Like cous cous quinoa is a fabulous base isn’t it?

  2. #3 by lizthechef on August 17, 2012 - 16:04

    I never knew broad beans were lima beans – or how they grew, I’m ashamed to say. I’m into quinoa too, as I have more gluten-free friends these days. The red quinoa is fun too.

    • #4 by Jayne on August 17, 2012 - 18:03

      That was my mistake, broad beans are fava beans! The red quinoa is less common here but I have got a bag of mixed coloured quinoa

  3. #5 by Charlotte @gofreecakes on August 22, 2012 - 13:38

    Oh yum! Jayne, this looks delicious! I love quinoa too. I will be trying this very soon : )

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