Superfood Quinoa & Bean Salad made with tenderstem, shallot and edamame beans
Ingredients
Serves: 4
Prep time: 20 mins
Superfood Salad
1 cup Quinoa red and pearl
2 cups of vegetable stock
Dash of olive oil
100g Tenderstem broccoli, blanched
and refreshed in ice
½ a Shallot, chopped and sautéed
in olive oil until soft
100g Edamame beans, blanched
and refreshed in ice
100g Kale, blanched and refreshed
50g Pomegranate seeds
Citrus dressing
1 cup fresh orange juice reduced to glace
25ml white wine vinegar
75ml Olive oil
Seasoning (Salt & Pepper as you please)
½ tsp honey
How to make it..
Place quinoa in saucepan adding in the stock and the dash of olive oil. Roughly mix together with a fork and bring to the boil before turning down to simmer until all the liquid has been absorbed. If the quinoa has not expanded and appears to still be hard, add some more water and leave to simmer some more. We recommend using a fork to ‘fluff’ up your quinoa to get the desired texture.
Top tip: Rinse the dry quinoa in a sieve before cooking, this will encourage the quinoa to expand and soak up the stock.
To make the dressing
To make the dressing first you’ll need to turn the orange juice into a glace, you can do this by adding the orange juice to a saucepan and gently boiling on a medium to high heat until a syrup like texture has formed.
Once cool you will then need to whisk the orange glace, vinegar and honey together and begin to slowly add olive oil and seasoning.
To serve
In a mixing bowl, toss quinoa, tenderstem broccoli, kale and edamame beans with citrus vinaigrette. Sprinkle pomegranate seeds and you’re ready to serve.
Recipe supplied by: www.sopwellhouse.co.uk
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