Sprouting Bean & Quinoa Salad

Clare Winfield

Serves 4
Total Time
20 Minutes
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
Step 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.

Step 2

Now toss the sprouting beans together with the onion, dill, mint, spinach, pomegranate and orange.

Step 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.

Step 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.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily