Quinoa & Bean Salad
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INGREDIENTS
| 1 |
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cup quinoa
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| 4 |
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eggs
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| 300 |
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g frozen broad beans
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| 2 |
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avocados
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| 2 |
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lemons
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| 1 |
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teaspoon dijon mustard
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| 1/4 |
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cup olive oil
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| 1/4 |
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cup flat-leaf parsley leaves, plus extra, to garnish |
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INSTRUCTIONS
| 1. |
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Combine quinoa and 1½ cups water in a small saucepan. Bring to the boil over high heat. Reduce heat to low, cover and cook for 15 minutes. Remove from heat. Leave covered for 5 minutes. Fluff with a fork and transfer to a bowl.
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| 2. |
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Place eggs in a saucepan. Cover with warm water. Stir over medium-high heat until water is boiling. Reduce heat until simmering and cook eggs for 5 minutes. Drain and cool under cold, running water. Peel and set aside.
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| 3. |
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Meanwhile, place beans in a bowl. Cover with boiling water and allow to stand for 5 minutes. Drain and peel. Halve avocados, remove stones and dice flesh into a small bowl. Squeeze the juice from ½ lemon over, then season with salt and pepper.
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| 4. |
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Juice remaining lemons and pour juice into a screw-top jar. Add mustard and oil. Seal and shake to combine.
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| 5. |
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Add beans, avocado, parsley and dressing to quinoa. Gently toss together. Halve eggs and serve on top of salad with extra parsley leaves. |
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