In Europe, broad bean is another seasonal
vegetable popular in spring, other than asparagus. They are sweet and bright
green when fresh.
1. Bring to boil 1 part quinoa in 2 part
water with a pinch of salt, simmer for 15 minutes. Switch off heat, cover with
lid and rest for 15 minutes for quinoa to swell up fully.
2. Remove broad beans from pods, if the beans are big
remove outer shell. Cook in olive oil with a pinch of salt until raw taste
gone, around 10 minutes.
3. Mix quinoa into broad bean and serve
hot.
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