Herby Green Quinoa
Fresh and full of flavour, this quinoa dish is a lovely way to add more greens and herbs to your grains, and works beautifully as a salad base, side dish or make-ahead lunch.
Created by: Bettina Campolucci Bordi
Serves 4
[Contains 28.7g fibre]
Why we love this recipe:
The tryptophan from the quinoa, folate and fibre in the broad beans, and polyphenols from the herbs and olive oil all work together to support your gut-brain connection.
Ingredients:
- 200g quinoa
- A handful of fresh basil
- A handful of fresh mint
- A handful of fresh parsley
- 3–4 tbsps olive oil
- Juice of ½–1 lemon
- Zest of 1 lemon
- Sea salt, to taste
- Black pepper, to taste
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200g broad beans, fresh or frozen or green peas
Method
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Cook the quinoa according to the packet instructions. Once cooked, fluff it up with a fork and leave it to cool slightly.
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While the quinoa is cooking, make the herb dressing. Add the basil, mint and parsley to a food processor, or use a pestle and mortar. Add the olive oil, lemon juice and a pinch of salt, then blitz or crush until you have a loose, fragrant herb mixture.
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Cook the broad beans in boiling water for a few minutes until tender, then drain. If you like, you can remove the outer skins for a brighter, softer finish, but this is optional.
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Add the cooked quinoa to a large bowl, then pour over the herb mixture. Add the broad beans, lemon zest, a good pinch of salt and plenty of black pepper.
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Mix everything really well so the quinoa is coated in the herbs and lemon.
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Taste and adjust with more lemon juice, salt or olive oil if needed.
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Serve as a side, a salad base, or alongside roasted or seasonal vegetables. You can also make a double batch and keep it in the fridge for three to four days.
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