Quinoa, Feta and Broad Bean Salad Recipe

This refreshing and nutritious salad is perfect for hot summer days or as a side dish for a family gathering.

Ingredients:

1 cup quinoa
2 cup water
1 cup broad beans, shelled
1 red onion, sliced thinly
1/2 cup feta cheese, cubed
1/4 cup fresh mint leaves, roughly chopped
1/4 cup fresh parsley leaves, roughly chopped
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
Salt and pepper, to taste

Directions:

Rinse quinoa in a fine-mesh sieve and place it in a pot with 2 cups of water. Bring to a boil, reduce heat to a simmer, cover and cook for 15-20 minutes or until water is absorbed and quinoa is tender. Remove from heat and let cool.
In a separate pot, boil broad beans for 3-4 minutes or until tender but still firm. Drain in a colander and rinse under cold water to stop the cooking process.
In a large salad bowl, combine cooled quinoa, broad beans, red onion, feta cheese, mint and parsley leaves.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt and pepper until smooth. Pour the dressing over the salad and toss gently to coat.
Chill for at least 30 minutes before serving. Adjust seasoning if needed.

Verdict:

This salad is a perfect combination of nutty and fresh flavors. The quinoa provides a good source of protein and fiber, while broad beans and fresh herbs add a burst of flavor and nutrition. The feta cheese adds a tangy touch and a creamy texture. It’s a hearty and satisfying salad that is perfect for summer picnics or as a meal prep option for busy weekdays.