Spring Bean Quinoa Salad. Beans are one of the most versatile ingredients of the season. Combine different varieties of the vegetable in this simple salad, with quinoa and a tasty Dijon and tarragon dressing.
Serves 4
1 garlic clove
2 tbsp tarragon, chopped
1 tbsp Dijon mustard
2 tbsp lemon juice
1 tbsp white balsamic vinegar
3 tbsp olive oil
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
To make dressing, using a mortar and pestle, pound garlic, tarragon, and a pinch of sea salt to a paste. Add mustard, lemon juice, and vinegar; 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; 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.
