I want to both love and hate quinoa. Love because I am a sucker for any health fad and hate because I hate myself for being a sucker and seriously quinoa you are not in the same league as rice, pasta or potatoes! That being said I do like this salad, delicious with a roast or by itself if being extra virtuous, riff on this salad by adding different vegetables or nuts, or adding rocket instead of beans. Most quinoa is imported and there a serious environmental concerns about the impact of quinoa farming on the forests of South and Central America where most quinoa is grown try to use Australian quinoa such a Mount Zero (sold at Wiffens.)
Preparation time 20 mins including cooking
1 cup quinoa bring to the boil with 600ml water then simmer for 10-15 mins until just tender (make sure you rinse before and after cooking)
3 handfuls green beans top, tailed and halved and boiled or steamed until tender
1/2 red onion finely chopped
50 ml olive oil
20 ml red wine vinegar
Juice of half a lemon
15 cherry tomatoes halved
Handful of herbs such as parsley, basil, mint or chives chopped.
Handful of cheese such as goats cheese or good quality feta or 1 pack haloumi (we like the Aphrodite brand sold at Wiffens) fried until golden (don”t fry in oil as cheese becomes rubbery).
Add red onion to a large bowl then add olive, lemon juice, vinegar a pinch of sugar and salt and pepper to taste.
Add quinoa, beans, cherry tomatoes, cheese if using and herbs. Mix season to taste and enjoy.