Sprouting Bean & Quinoa Salad | sheerluxe.com
Favourites 14
Clare Winfield
Total Time: 20 Minutes
Serves 4


  • 200g of quinoa, well rinsed
  • 4 tbsp of extra-virgin olive oil
  • 2 tbsp of red wine vinegar
  • Salt and pepper
  • 200g of sprouting beans
  • ½ red onion, diced
  • 3–4 large sprigs of dill, stalks removed, roughly chopped
  • 10 mint leaves, ripped up roughly
  • 100g of baby spinach
  • 1 pomegranate, seeds and juice but no pithy membrane
  • 3 oranges, cut into segments
  • 200g of feta cheese or cashew nut ‘cheese’, crumbled


  1. Boil the quinoa in about 300ml cups of water for about 15 minutes, until the grain has swelled up and you can see a Saturn-like ring around it. Drain off any excess moisture. While still warm, add the oil, vinegar and salt and pepper to taste. Set aside to cool.
  2. Now toss the sprouting beans together with the onion, dill, mint, spinach, pomegranate and orange.
  3. Spoon out about a quarter of the mixture to use as a garnish, and then carefully tumble in the quinoa and half of the feta. Taste and balance the flavours with salt, pepper, vinegar and extra-virgin olive oil.
  4. Serve, topped with the remaining feta and the reserved technicolor bean mixture.

Recipe courtesy of Super Pulses: Truly modern recipes for beans, chickpeas & Lentils by Jenny Chandler, published by Pavilion Books. Image courtesy of Clare Winfield.

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