Fri, 6 January 2017
Chef Oliver McCabe, author of “The Fuel Food Cookbook”, was in the kitchen with this healthy recipe.
Quinoa Green Bean Salad
Ingredients:
200g quinoa
500ml water
Himalayan fine rock salt
240g fresh French beans
310g canned chickpeas, rinsed and drained
160g canned kidney beans, rinsed and drained
100g roasted red peppers from a jar, rinsed, drained and chopped
1 teaspoon dried tarragon
Freshly ground Black Pepper
For the dressing:
3 tablespoons Extra Virgin Olive Oil
1 tablespoon balsamic vinegar
Method:
1. Rinse the quinoa under cold running water and drain.
2. Bring the water to a boil in a small pot. Stir in the quinoa and a pinch of salt.
3. Reduce the heat, cover and simmer for 15–20 minutes, until the quinoa is fluffy and tender and all the water has been absorbed.
4. Remove from the heat, uncover and let it cool.
5. Bring a medium-sized pan of unsalted water to a boil. Top and tail the French beans and cut them into 5cm pieces.
6. Blanch these beans for 3–5 minutes, until tender but still crunchy.
7. Lift them into a colander with a slotted spoon and refresh under cold running water, then drain and dry well with a tea towel.
8. Whisk together the olive oil and balsamic vinegar in a small bowl.
9. Put the cooled quinoa in a large bowl with the French beans, chickpeas, kidney beans, red pepper, tarragon and some salt and pepper and toss with the dressing.
10. Serve at room temperature.
