Broad Bean and Sprouted Quinoa Salad
Summer broad bean and sprouted quinoa salad scattered with pomegranate seeds, fresh herbs and drizzled with a gorgeous lemon vinaigrette.
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Equipment
- 1 Chopping board.
- 1 Paring knife.
- 1 citrus juicer
- 1 Garlic crusher
- 1 mixing bowl.
- 1 jar, with lid
Ingredients
- 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)
lemon vinaigrette
- 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)
Instructions
- 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.
Notes
This recipe uses freshly sprouted quinoa sprouts. To discover how to sprout quinoa at home please see my recipe for How To Sprout Quinoa.
Do not consume dried quinoa without either cooking it thoroughly, as per the packet instructions or sprouting it first.
Tried this recipe?Please let me know in the comments below