Servings:
4
Prep time:
30
Cooking time:
45
INGREDIENTS
- - 200 g of quinoa
- - 500 g shelled broad beans
- - 2 fennel
- - 3 spring onions
- - 60 g of black olives
- - 1 tablespoon parsley
- - ½ teaspoon grated lemon rind
- - Vegetable broth
- - Extra virgin olive oil
- - Salt
- - Coriander beans
INSTRUCTIONS
- Boil the beans for 5 minutes, drain them with a slotted spoon keeping the cooking water. Let cool in some water, then peel and season with lemon zest and chop the olives with the parsley.
- Recover 450 ml of water of the beans and puor it on the quinoa in a small saucepan. Put on the lid and boil for 20 minutes on medium heat letting absorb all the water. Once cooked, let it stand for 10 minutes in the pan, then roll it out on a tray.
- Slice the onions and fry in a pan for 1 to 2 tablespoons of oil over medium-low heat for 5 minutes. Add the fennel slices, salt, cover with the lid and cook for 10 minutes, basting with a little broth, if needed. Eventually blend it all stretching with a little stock to get a smooth sauce.
- Comine the beans, quinoa and salsa in a pan. Stir well and cook for another 5 minutes. Check the salt and finally season with freshly grounded coriander.
