Name: Quinoa, feta & broad bean salad
Total time: 1 h 20 min
Yield: 1
Cuisine: peruvian
Ingredients: 3 corn on the cob; 1 onion; 1 big bunch of fresh coriander (60g); olive oil; 2-3 fresh red chillies; 2 cloves of garlic; 2 teaspoons ground cumin; 300 g fresh broad beans shelled, or 200g frozen; 220 g quinoa; extra virgin olive oil; 3 limes; 200 g feta cheese; hot chilli sauce optional

Quinoa, feta & broad bean salad

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Total Time:
1 hour 20 minutes

Perfect accompaniment to grilled proteins.

Ingredients:

3 corn on the cob
1 onion
1 big bunch of fresh coriander (60g)
olive oil
2-3 fresh red chillies
2 cloves of garlic
2 teaspoons ground cumin
300 g fresh broad beans shelled, or 200g frozen
220 g quinoa
extra virgin olive oil
3 limes
200 g feta cheese
hot chilli sauce optional

Instructions:

Stand the corn upright on the chopping board and slice off the kernels. Blend the kernels with 125ml water until smooth. Slice the onion and coriander stalks, then sauté in 1 tablespoon of oil until softened. Chop the chillies and garlic, add to the pan with cumin, and cook briefly. Stir in the corn paste, season, and transfer to a bowl to cool. Blanch the broad beans, peel if desired. Prepare the quinoa, then mix with olive oil, lime zest, and juice. Combine with beans and coriander. Spread the mixture on a serving plate. Cook the feta in a frying pan until golden, then crumble over the salad. Finish with coriander leaves and serve.

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