After traveling through Bolivia and Peru for four weeks a few years ago we quickly grew tired of quinoa for breakfast, lunch and dinner. Maybe enough time has passed for us to return to it. This is a tangy fresh salad that is pretty yummy.
1 cup of quinoa
1 kg of broad beans in their pod or 400g of beans on their own.
1 preserved lemon rind
2 cups of continental parsley and some extra mint
1/4 cup of olive oil
Cook the quinoa in water according to the instructions on packet.
Steam the broad beans until cooked but not soggy.
Assemble the salad with beans, drained and fluffy quinoa, herbs and then drizzle with olive oil and maybe some lemon or lime juice if you want some tang.
Provecho!
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