Supergrain salad base
At a Glance
- Prep
- 30 minutes
- Cook
- 10 minutes
- Total
- 40 minutes
- Servings
- Serves 3–4
Categories
- Main Course
- Pan-fried
- Easy
- Main course
Dietary
- Low lactose
- Low-calorie
- Vegan Iet
- Vegetarian
Servings & Nutrition
Original recipe serves 3. Current scale: 1x.
Nutrition is approximate based on the ingredient list. Please verify for dietary or medical needs.
Bright green and wholesome, this grain salad base is layered with textures. To make it even easier, use a pouch of cooked grains. Crumbled feta, soy-marinated tofu or grilled fish would be spot-on additions to this salad for a more filling meal.
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Equipment
Large frying pan, airtight container
Ingredients
- 3 tbsp extra virgin olive oil
- 4 tbsp pumpkin seeds
- 2 shallots, finely chopped
- 250g/9oz cooked quinoa or mixed grains
- 100g/3½oz soft herbs, such as parsley and mint, finely chopped
- 150g/5½oz frozen broad beans, blanched and shelled
- salt and freshly ground black pepper
Instructions
Heat the olive oil in a large frying pan and tip in the pumpkin seeds, shallots and a pinch of salt. Cook over a medium heat for 3–4 minutes, until the shallots are tender and the pumpkin seeds are beginning to pop.
Stir in the quinoa or grains and remove from the heat.
Stir the chopped herbs through the grain mixture along with the beans, then check the seasoning.
Allow to cool completely, then tip into an airtight container and cover. Store in the fridge for 3–5 days.
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