Broad bean, quinoa, watercress and feta salad recipe
Taste summer with this quinoa, feta and broad bean salad.
Ingredients
- 100 g quinoa
- 700 g broad beans (unpodded weight)
- 2 large spring onions, finely sliced
- 2 tbsp olive oil
- 0.5 lemon, juice only - adjust to taste
- 2 tbsp chopped mint or dill
- 100 g watercress
- 150 g feta, crumbled
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Rinse the quinoa in a sieve under cold water. Transfer to a pan of boiling water. Reduce the heat and simmer for 14 mins.
- Drain and leave to cool. In another pan of boiling water, boil the broad beans for 3-4 mins. Drain and refresh in a bowl of cold water. Remove the outer skins to reveal the bright green beans.
- Toss with the cooled quinoa, spring onions, watercress, oil, lemon juice and mint. Season and add more lemon juice to taste. Scatter over the crumbled feta.
Recipe and image courtesy of Riverford
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