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:

  1. 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.
  2. 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.
  3. Mix the beetroot, red onions, salt and pepper to taste. Place a layer of this mix on top of the broad bean layer.
  4. 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.
  5. Remove the rings, add the sauce to the plate and garnish with chives