A light summer broad bean and sprouted quinoa salad, scattered with pomegranate seeds, fresh herbs and drizzled with a lemon vinaigrette. Flavourful and great for your garden picnics and lunches.
This recipe was inspired by my broad bean and asparagus recipe. I am loving broad beans this summer! They are such a lovely addition to my raw vegan meals right now. Adding them to sprouted quinoa makes a super easy healthy salad.
Sprouting as a way of preparing healthy living foods is inexpensive and easy to do. It also means that you don't always have to cook, which I love. 🙂
- fresh home sprouted quinoa - learn how to sprout your own
- podded fresh young broad beans - rich in protein and nutrients
- pomegranate seeds - add tasty pops of juicy sweetness
- yellow bell pepper - for crunch, colour and vitamin c
- shallot - add a mild spicy flavour
- fresh herbs - mint leaves and dill - ooooh so delicious!
FOR THE DRESSING
A quick lemony vinaigrette with garlic and sumac work wonderfully with this sprouted salad.
- extra virgin olive oil
- maple syrup
- dijon mustard
- salt & pepper to taste
See the recipe card below for the ingredient quantities.
This recipe is super quick and easy to make once you have the sprouts ready. It takes about 10 minutes to assemble from start to finish. I kid you not, this recipe is really tasty and full of flavour. There are only four steps.
Chop your vegetables and herbs nice and small
Add them to a bowl with the quinoa sprouts
Mix everything together with a spoon or fork; it's ready to serve
Make the dressing
Serve the salad with the lemon vinaigrette dressing on the side, ready to drizzle over the top.
I enjoy this on its own for lunch or with some leafy greens and sliced tomatoes for dinner.
It's easy to swap out some of the ingredients with your own alternatives. Here are a few suggestions you may like.
- Chickpeas - add sprouted chickpeas instead of broad beans or use tinned if you're in a hurry. Please note that tinned foods will have been cooked.
- Apricots - add a few fresh sliced apricots or some halved cherry tomatoes instead of pomegranate seeds
- Herbs - swap out the dill and mint for any fresh herbs you like such as parsley, coriander or basil
Don't have time to sprout the quinoa today? Why not cook the quinoa following the packet instructions and wait for it to cool before using. Your recipe won't be raw but you can still enjoy the flavours!
This recipe is best enjoyed on the day. You can store this recipe in the fridge in a suitable lidded container for 2-3 days max.
This recipe is not suitable for freezing.
The dressing may be stored separately, refrigerated for up to 5 days.
Broad Bean and Sprouted Quinoa Salad
- 1 Chopping board.
- 1 Paring knife.
- 1 citrus juicer
- 1 Garlic crusher
- 1 mixing bowl.
- 1 jar, with lid
- 165 g freshly sprouted quinoa rinsed then drained
- 4 tablespoons broad beans fresh and double podded
- 3 tablespoons pomegranate seeds
- ½ a yellow bell pepper
- 1 small shallot
- a few sprigs of fresh mint & dill about 4 tablespoons once chopped
- 3 tablespoons extra virgin olive oil
- 1 lemon
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 1 garlic clove
- pinch sumac
- pinch salt & pepper to taste
- Prepare the vegetables. With a paring knife, peel and finely slice the shallot and dice the yellow pepper. Crush the garlic using the garlic crusher and put to one side. Take the fresh herbs and pull the leaves from the stems then roughly chop.
- Mix the salad together. Once the quinoa sprouts are rinsed and drained, add them to a mixing bowl and top with the broad beans, pomegranate seeds, chopped vegetables and herbs. Stir it all together with a spoon.
- Make the dressing. Half the lemon then juice it with a citrus juicer. Add all the dressing ingredients to a jar. Place the lid on top of the jar securely, then shake until the ingredients come together. Do a taste test and adjust the seasoning to your preference.
- Serve. To serve, add the salad to a bowl and serve with the dressing on the side ready to drizzle over the salad as you choose.
To enjoy them at their best, always eat sprouts fresh, store them properly, and use them up within 2-3 days then discard. This is super important when dealing with living sprouted foods as they can be prone to harmful bacteria.
The UK Food Standards Agency recommends that those with a weakened immune system, children, pregnant women and the elderly avoid eating raw sprouted foods and always cook them thoroughly until steaming hot all the way through before eating.