Spring Vegetable Quinoa with Feta & Mint
Ingredients:
1/2 cup quinoa
Large handful broad beans
10 sticks of asparagus with the tough ends removed
Large handful of radishes, finely sliced
1/2 a lemon
A good slice of feta, crumbled
Small handful of mint leaves, finely sliced
Watercress to serve
Directions:
1. Start by rinsing the quinoa thoroughly before bringing it to the boil in a pan of cold water over a high heat. Turn the heat down and simmer for 15 minutes. After 15 minutes, drain the quinoa through a sieve and rinse it in cold water to cool it. Drain thoroughly and transfer it to a large serving bowl.
2. In the meantime, shell and boil the broad beans for 5 minutes. Drain them and run them under cold water, then squeeze each bean out of its papery skin.
3. Heat a griddle pan over a high heat and put the asparagus on, without any oil. Turn after a few minutes and remove once slightly charred on both sides and slice into chunks.
4. In the serving bowl mix together the quinoa, beans, asparagus, radishes, the juice of half a lemon, some salt and pepper and a little splash of olive oil. Sprinkle over the mint and feta and serve with some fresh watercress.
