Broad Bean, Quinoa and Pomegranate Salad

Charmaine Lu -
  • 125g quinoa
  • 200g broad beans, shelled
  • 4 chopped spring onions
  • 1 pomegranate, seeds only
  • For the Dressing
  • 1 tbsp rice vinegar
  • 1 tbsp mirin
  • 2 tsp chopped mint
  • Cook the quinoa in 250ml boiling water for 15 mins until the water is absorbed and the quinoa is fluffy. Meanwhile, simmer the beans for 4 mins in boiling salted water, then drain and refresh under the cold tap.
  • Mix the dressing ingredients in a small bowl. Pour over the beans, and toss with the pomegranate seeds. Add the beans and pomegranate seeds to the cooked quinoa, and stir through the spring onions. Season well, and serve immediately.
15 mins
2 serving