Quinoa and broad bean tabbouli

When broad beans are in season, it’s difficult to beat this delicious, healthy salad recipe. Cooking time is just 15 minutes. Serves 4.

Ingredients

200 ml quinoa, measured by volume
400 ml stock
200g frozen or fresh baby broad beans
8 dried apricots, chopped coarsely
Grated zest of 1 large lemon and 3 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
4 spring onions and 1 large vine tomato, chopped
4 tbsp fresh chopped mint and 4 tbsp fresh chopped parsley

Method

Heat a lidded saucepan over a moderate flame. Add quinoa to the dry pan and shake until the grain is lightly toasted and popping. Add stock, stir and reduce heat to a simmer. Cover and cook for 10 minutes, then add the broad beans and apricots. Cook for a further 3-5 minutes, or just until the water is absorbed but grains are still separate. Remove from the pan, spread out on a tray and allow to cool.

Mix together the lemon zest and juice, olive oil and salt and pepper. When the quinoa is cool, combine in a bowl with the dressing and the chopped onion, herbs, and tomato.