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Quinoa with green beans and Mexican herb mole
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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
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.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (6) 1918kJ
This recipe was first published in Thu Jun 28 10:44:53 BST 2018.