A light and refreshing salad that works well as a serving platter. We’ve used red quinoa here to add some colour, but that’s not really necessary, normal quinoa works just fine.
When to eat
We recommend eating this dish from January to May. The tastiest spring greens are available in early spring.
This meal is around 95% less polluting than the average UK meal.
- Eating this recipe will save around 2.79 KG CO2e per person.
- That’s equivalent to the emissions produced driving 23.10 KM in a modern car.
- 200 g Spring Greens
- 100 g Red Quinoa
- 200 g Cooked Cannellini Beans
- 1 Lemon
- 20 g Parsley
- 20 g Mint
- 1 Teaspoon Ground Allspice
- 1 Teaspoon Ground Cinnamon
- 40 g Walnuts
- 30 ml Olive Oil
- Cover the quinoa with boiling water in a medium saucepan. Cook for around 10 – 15 minutes or until the water has been absorbed and quinoa soft. Drain, rinse with cold water, and set aside.
- Whilst the quinoa is cooking, boil the spring greens. Bring a large pan of water to the boil. Slice the spring greens into long strips and add to the pan. Cook for around 1 minute until the greens have just wilted. Drain and reserve.
- Skin the lemon and finely dice. Shred the herbs and add all of the ingredients, save the walnuts, to a mixing bowl. Combine well, adding salt and pepper to taste.
- Loosely chop the walnuts and serve with them arranged over the top of the salad.