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    Quinoa with green beans and Mexican herb mole

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    Quinoa with green beans and Mexican herb mole

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 4-6


    200g quinoa
    ½ tsp caster sugar
    3 tbsp extra virgin olive oil
    1½ tbsp lemon juice
    250g green beans, halved
    4 radishes, finely sliced
    1 cucumber, cut into 1cm cubes
    2 x 60g packs super sprouts
    40g pumpkin seeds, toasted


    2 x 20g packs fresh tarragon, stalks removed
    70ml lemon juice
    2 garlic cloves
    20g tahini
    ½ fresh green Thai chilli (optional)
    135ml extra virgin olive oil


    1. Cover the quinoa with cold water, covering by 2 fingers, and season with salt. Simmer until the grains are unfurling but still have a light bite to them – about 15-20 minutes. Drain and dress with the sugar, oil and lemon juice. Meanwhile, blanch the beans in a separate pan of lightly salted boiling water for 3-4 minutes until they have lost their crunch. Drain and refresh in cold water.

    2. For the mole, put the tarragon leaves in a small blender with the lemon juice, garlic, tahini, chilli (if using) and 1 tbsp oil. Whizz to a green paste, then gradually drizzle in the rest of the olive oil, blending as you go, as if making a mayonnaise. Don’t worry if the sauce splits, it really doesn’t matter; season.

    3. Mix the quinoa with the drained beans and the remaining salad ingredients. Drizzle with ½ the mole and serve the rest in a bowl alongside.

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    This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue


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