Spring Bean Quinoa Salad

By MiNDFOOD

Spring Bean Quinoa Salad

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.

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