Serves
4
Broad Bean, Quinoa and Goats Cheese Salad
A really great summery salad using broad beans, cheese and raspberries. Such a great meal and the raspberries work really well. You can either pop them on last, or you can mix them in with the quinoa to break them up a little. Use any goats cheese, I like ones I can grill, but you can just crumble over any goats/sheep cheese.
Ingredients
- 140g quinoa (raw), rinsed
- 400g broad beans
- 8 spring onions, finely sliced
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh dill
- 100g watercress, washed
- 180g goat’s cheese, sliced
- 120g raspberries
Directions
- Pop the quinoa in a pan of hot water and simmer for 15 minutes or until cooked through.
- While this cooks, put the broad beans in a separate pan of hot water and cook for 5 minutes. Once cooked, drain and leave to cool. You can peel the ‘jackets’ from the broad beans if you want to; some prefer without the skin.
- When the quinoa is ready, drain and leave to cool.
- Place your goat’s cheese under a hot grill for 3-4 minutes.
- Pop the quinoa, beans, spring onion, olive oil, balsamic vinegar, mint, and dill into a large bowl and mix.
- Pop the watercress onto 4 plates and divide the quinoa mix on top.
- Scatter over the raspberries and place the cheese on top.
- Kcal: 375
- Protein: 19g
- Fats: 17g
- Carbs: 31g
- Fibre: 11g
