Summer Quinoa Salad

This is the second last of my seasonal quinoa salads so there’s not much to say really: I just went to the market and grabbed a load of the best looking vegetables. Something I’ve noticed is that although broad beans always seem to be considered a spring vegetable I never see any Irish ones before June (and even then it’s not guaranteed) so to my mind they belong in this recipe far more than the previous one.

Also, I’ve really come to like kohlrabi since I tried it for the first time last month and its fantastic texture when raw adds a great crunchy bite to the dish. The only finicky thing here is removing the strings from the runner beans, which I’d never done before, but I found a good video on Youtube that shows how easy it is – although I used a vegetable peeler rather than a knife.

summer_quinoa_saladv3-1

Summer Quinoa Salad

Summer Quinoa Salad

Serves: 2
Ingredients:
For the yoghurt sauce
150g Greek style yoghurt
15g lemon zest
50ml water
½ garlic clove, minced
Salt

For the quinoa salad
2 medium courgettes, peeled into ribbons
10g salt
150g quinoa
250ml vegetable stock
150g broad beans, shelled weight
150g runner beans, central string removed, sliced into 3cm pieces
1 avocado
10ml lemon juice
30ml olive oil
1 small kohlrabi, grated
10g tarragon, finely chopped
25g edible flowers

Method:

  1. For the yogurt sauce, mix the yoghurt, lemon zest, water and garlic together in a small bowl.
  2. Season and reserve in the fridge.
  3. For the quinoa salad, place the courgettes in a colander and sprinkle over the salt.
  4. Mix thoroughly and leave to stand for 1 hour.
  5. Squeeze as much liquid from the courgettes as possible and then reserve.
  6. In a wide pan, toast the quinoa over a medium heat for 4-5 minutes.
  7. Add the quinoa to a pot with the vegetable stock.
  8. Bring to the boil and then reduce the heat to a bare simmer.
  9. Cover the pot with a tight fitting lid for 15 minutes.
  10. Meanwhile, fill a bowl with iced water.
  11. Bring a large pot of heavily salted water to the boil.
  12. Boil the broad beans for 3 minutes until tender.
  13. Transfer the beans to the iced water using a slotted spoon.
  14. Add the runner beans to the boiling water and cook for 4 minutes until tender.
  15. Transfer the beans to the iced water using a slotted spoon.
  16. Stone the avocado and slice into 2cm chunks.
  17. Pour over 5ml of lemon juice to prevent any browning.
  18. When the quinoa is done, remove from the heat and leave to steam for 5 minutes.
  19. Add the broad beans, runner beans and courgettes to a pan with the olive oil and gently heat.
  20. When the quinoa has finished steam add to a large bowl with the reheated vegetables, avocado, tarragon, kohlrabi, edible flowers and remaining lemon juice.
  21. Mix thoroughly and correct the seasoning if necessary.
  22. Divide between two plates and serve with the yoghurt sauce on the side.

Leave a Reply