The inspiration for this salad comes from Martin Morales Ceviche masterclass a few weeks ago. Read all about it here. Recently I was sent two packs of organic express quinoa, from Quinola. It takes 2 minutes to prepare. It’s a easy, convenient and gluten-free, the ideal substitute for rice or pasta.
Broad Beans, beetroot and quinoa salad
Serves 4
Special equipment: food rings 7cm dia by 7cm height.
Ingredients:
- 200g cooked guinoa (I used the white & red pearls)
- 300g of cooked broad beans
- 400g of cooked and diced beetroot
- 2 red onion finely diced
- 20g of butter
- 1 tsp of spring onion finely diced
- juice of 1 lime
- 2 garlic cloves, minced
- salt and pepper to taste
- 4 tsp of olive oil
- chives to garnish
Method:
- Start by making the beetroot sauce, sautee 1/2 red onion in a pan with the butter add the beetroots and cook further 10 mins. Place the beetroot and onion mix with 1 tsp of olive oil, 1/2 cup of water and salt and pepper to taste. Sieve. Reserve.
- Mash the broad beans, mix with finely chopped spring onions, some lime juice, 1 tsp of olive oil, salt and pepper to taste. Per portion: place the ring on a plate add the mashed broad beans mix firmly at the bottom of the ring.
- Mix the beetroot, red onions, salt and pepper to taste. Place a layer of this mix on top of the broad bean layer.
- Mix the cooked guinoa with the 2 tsp of olive oil, garlic, rest of lime juice, salt and pepper to taste, chives finely chopped. Place a good layer on top of the beetroot. press firmly.
- Remove the rings, add the sauce to the plate and garnish with chives
