broadbean and quinoa caprese salad in a large bowl

Broad Bean and Quinoa Caprese Salad

Use that glut of broad beans to make a beautiful broad bean and quinoa caprese salad topped with crumbled feta. A filling and flavourful summer salad.
Course Dinner, Lunch
Cuisine British
Keyword salad, summer salad, vegetarian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 people
Author Nicky Corbishley

Ingredients

  • 1 cup (170g) dried quinoa and bulgur wheat mix
  • 1 veg stock cube
  • 14 oz (400g) broad beans (fava beans) in their pods - this should give you approx. 1 cup (130g) shelled beans
  • 1 raw sweetheart cabbage sliced into ribbons
  • 2 cups (40g) pea shoots
  • 1/4 cucumber chopped into small chunks
  • 1 avocado de-stoned, scooped out and sliced
  • 16 mini mozzarella balls
  • 12 mixed colour cherry tomatoes sliced in half
  • 6 radishes sliced
  • 1/2 cup (50g) feta cheese, crumbled
  • Small handful of baby basil leaves

Dressing

  • 3 tsp olive oil
  • 3 tsp good balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Cook your quinoa and bulgus mix as per the pack instructions, but with the addition of the stock cube in the water for added flavour. Once cooked, drain and transfer the quinoa to a bowl. Fluff it up a little with a fork and leave it to cool whilst you prepare the rest of the salad.
  • Put a pan containing about 2 cups (approx. 500ml) of water on to boil for your broad beans. Make a slit in your broad bean pods and open them up. You should see creamy looking beans nestled in what looks like pillows of fluff. Pop the beans out of the pods and place them in the boiling water.
  • Boil for 2-3 minutes and then drain them and place them in a bowl of cold water.
  • Take one of the beans and make a small slit in the skin with your fingernail. Pop out the small bright green bean inside onto a plate. It will be a little bit slimy, but this dries quickly. Repeat with the remaining beans.
  • Assemble your salad by placing the quinoa and bulgur mixture in a large serving bowl. Add the cabbage, pea shoots, cucumber, avocado, mozzarella balls, tomatoes, radish slices and broad beans.
  • Sprinkle on the crumbled feta and arrange the basil leaves on top.
  • Prepare the dressing by mixing the dressing ingredients together in a small bowl. Drizzle on top of the salad. Sprinkle on a small pinch of salt and pepper if you like

Notes

Quinoa:

I like to use a quinoa and bulgur wheat mixture. I use around 170g (1 cup) of dried quinoa-bulgur - which gives you about 500g (2 and 3/4 - 3 cups) of cooked quinoa-bulgur.
You can buy ready-cooked stuff from the supermarket if you prefer - but I like to cook mine at home with a stock cube for a little extra flavour.
You could also replace the with all quinoa, all bulgur or couscous is you prefer.

Broad Beans (fava beans):

Use fresh rather than canned or frozen broad beans for more flavour.
You can sometimes buy cooked and  shelled fresh broad beans from the supermarket.
You could also replace with edamame beans - which are similar in flavour - if you prefer.

Cheese:

Use good quality mozzarella pearls and barrel-aged feta cheese if possible for the best flavour.
If you're a vegetarian, make sure they're a vegetarian version (they often are anyway).
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Nutritional Information is approximate and is per serving (this salad makes 4 servings).

Nutritional Information

Serving: 4g | Calories: 512kcal | Carbohydrates: 48g | Protein: 25g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 609mg | Potassium: 902mg | Fiber: 14g | Sugar: 7g | Vitamin A: 995IU | Vitamin C: 136.4mg | Calcium: 312mg | Iron: 3.6mg
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