Broad Bean and Quinoa Tabbouleh with Apricots

Broad Bean and Quinoa Tabbouleh with Apricots

Tabbouleh is traditionally made with bulghar wheat and a whole lot more parsley. This version capitalises on the nutritious wonder-grain, quinoa, which is high in protein and low-GI carbs, and has a wonderfully clean flavour. With the addition of broad beans, this is a light yet filling, protein-rich, super healthy early summer salad.

Add sprouts, microgreens and edible flowers for extra zest and nutrients.

Ingredients

200ml quinoa, measured by volume

400ml water

200g fresh young broad beans (shelled weight) from Chegworth Valley

8 dried apricots, chopped coarsely

Grated zest of 1 large lemon

3 tablespoon fresh lemon juice

3 tablespoon extra virgin olive oil from D'Issa

Sea salt and freshly ground black pepper from Real France

4 spring onions, chopped

4 tablespoon fresh chopped mint

4 tablespoon fresh chopped parsley

1 large vine tomato, chopped

Sprouts, microgreens, and edible flowers, to garnish

Preparation Method

Prep tip: Mature broad beans have toughened skins, but go ahead and use them anyway and don’t bother to peel – the skins are a good bit of fibre for the system!

Heat a lidded saucepan over a moderate flame.

Add quinoa to the dry pan and shake until the grain is lightly toasted and popping. Add the water, stir and reduce heat to a simmer.

Cover and cook for 10 minutes, then add the broad beans and apricots and stir once. Keep covered and cook for a further 3-5 minutes, or just until the water is absorbed but the grains are still separate, the beans are steamed to tenderness and the apricots plumped.

Remove from the pan, spread out on a tray and allow to cool completely.

Mix together the lemon zest and juice, olive oil and salt and pepper.

When the quinoa is cool, combine in a bowl with the dressing and the chopped onion, herbs, and tomato.

Finish with sprouts, microgreens and edible flowers.