Spring Bean and Quinoa Salad with Tarragon Dressing. Beans are one of the most versatile ingredients of the season. Combine different varieties of the beans, in this simple salad, with quinoa and soft boiled eggs and a tasty tarragon dressing.
Spring Bean and Quinoa Salad with Tarragon Dressing
Serves 4
Ingredients:
1½ cups red quinoa
2 cups chicken stock
3 eggs
200g green beans, blanched
200g yellow beans, blanched,
200g roman beans, blanched
200g borlotti beans, cooked
1 bunch green asparagus, blanched
1 cup parsley leaves, chopped
1 shallot, thinly sliced
Tarragon Dressing
1 garlic clove
2 tbsp tarragon, chopped
1 tbsp Dijon mustard
2 tbsp lemon juice
1 tbsp white balsamic vinegar
3 tbsp olive oil
Method:
To make tarragon dressing, using a mortar and pestle, pound garlic, tarragon, and a pinch of sea salt to a paste. Add mustard, lemon juice, and vinegar and mix to combine. Slowly add oil and mix until thickened. Set aside.
Place quinoa and chicken stock in a saucepan over high heat and bring to the boil. Reduce heat to low, and cook, covered, for 12-14 minutes. Let stand, covered, for 5 minutes, then fluff with a fork.
Cook eggs in boiling water for 6 minutes and run under cold water and peel. Place beans, asparagus, parsley, and shallot in a large bowl, add dressing and toss to combine.
Arrange salad on a large platter and top with soft-boiled eggs.
