Description:

A vibrant, healthy quinoa salad perfect as a starter or a main dish. Packed with fresh vegetables, protein-rich beans, and the creamy tang of white brine cheese, this dish is a delightful option for vegetarians.

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients:

• 1 tablespoon sunflower oil
• 70g quinoa
• 150g fresh baby carrots, chopped
• 300g frozen soya beans
• 300g frozen baby broad beans
• 3 tablespoons extra virgin olive oil
• Freshly squeezed juice of 1 lime
• 1 handful chopped fresh mint leaves
• 150g white brine cheese, diced
• 1 tablespoon dried oregano

Instruction:

1. Toast the Quinoa:

• Heat the sunflower oil in a small saucepan over medium heat.
• Add the quinoa and stir for 1-2 minutes until it starts to pop and releases a nutty aroma.

2. Cook the Quinoa:

• Add gently boiling water to the saucepan and cook for about 20 minutes, or until the quinoa is tender.
• Drain any excess water and set aside to cool.

3. Prepare the Vegetables and Beans:

• In a large saucepan, add the chopped baby carrots, soya beans, and baby broad beans.
• Pour boiling water over the vegetables and boil for 10 minutes, or until tender.
• Drain and leave to cool.

4. Assemble the Salad:

• In a serving bowl, combine the cooked quinoa, carrots, soya beans, and broad beans. Mix well.
• Drizzle in the olive oil and lime juice, and add the chopped mint. Mix again to coat the ingredients evenly.

5. Add the Finishing Touches:

• Gently fold in the diced white brine cheese and sprinkle with dried oregano.

6. Serve:

• Serve the salad immediately at room temperature or chill it for 15–20 minutes before serving for a refreshing option.

For the best flavor, use high-quality white brine cheese. The creamy, tangy taste complements the nutty quinoa and fresh vegetables perfectly.

Perfect Pairing: Enjoy this salad with a chilled glass of lemonade or herbal iced tea for a complete meal.

Chef’s Tip: