Quinoa, broad bean and preserved lemon salad

Gourmet~Traveller

Cuisine: Modern Australian

Serves: 2

Type: Salad

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By Matt Stone, Greenhouse, Perth

Ingredients

200 gm (1 cup) quinoa (see note)
400 gm podded broad beans (about 1kg unpodded)
1 preserved lemon, flesh discarded, rind rinsed and thinly sliced
2 cups (loosely packed) flat-leaf parsley, coarsely torn
1 cup (loosely packed) mint, coarsely torn
70 ml olive oil

Preparation method

Serves 2

Prep time 30 mins, cook 15 mins (plus drying)

Feel free to peel only the largest broad beans; the tender skin on the smaller beans is fine to eat.

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).

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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