Page title and description

Vegetarian mains
Broad bean, quinoa, watercress and feta
Ingredients
- 100g quinoa
- 700g broad beans in their pods, shelled
- 4 spring onions, chopped
- 2 tbsp olive oil
- juice of 1 lemon, more to taste
- 2 tbsp mint or dill, chopped
- 100g watercress
- 150g feta, crumbled

Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
Heat a frying pan to a medium heat. Add the quinoa and toast until you can smell it and it starts to pop. Transfer to a pan of boiling water. -
Step 2
Reduce the heat and simmer for 15-20 minutes, until just tender but with some bite. -
Step 3
In another pan of boiling water, boil the broad beans for 4 minutes. Drain and refresh in a bowl of cold water. Remove the outer skins to reveal the bright green beans. -
Step 4
Toss with the quinoa, spring onions, oil, lemon juice and mint. Season and add more lemon juice to taste. -
Step 5
Serve on the watercress. Scatter over the feta.