Black Quinoa With Green Beans, Peas and Baby Spinach Topped With a Mustard and Tarragon Dressing
A fresh and crunchy summer salad. The tarragon in the mustard dressing gives a wonderful savoury zing to this dish.
When to eat
I recommend eating this dish from July to September.
Black Quinoa With Green Beans, Peas and Baby Spinach Topped With a Mustard and Tarragon Dressing
A fresh and crunchy summer salad. The tarragon in the mustard dressing gives a wonderful savoury zing to this dish.
This meal is around 91% less polluting than the average UK meal.
Eating this recipe will save around 2.69 KG CO2e per person.
That’s equivalent to the emissions produced driving 22.26 KM in a modern car.
How do I calculate this?Ingredients
- 250 g Black Quinoa
- 250 g Green Beans
- 250 g Garden Peas (fresh or frozen)
- 100 g Baby Spinach
Dressing
- 4 Tablespoon Olive Oil
- 2 Tablespoon Wholegrain Mustard
- 5 g Tarragon
- 4 Tablespoon Capers
- 2 Chilli Red Chilli
Instructions
- First cook the quinoa. Place in a large pan and cover with boiling water. Simmer for 15 – 20 minutes until the quinoa is soft and fluffy. Drain and rinse with cold water. Reserve for later.
- Cover a deep pan with about 2 inches of water. Bring the water to the boil, toss in the green beans, and cook about 3 – 4 minutes. Add the garden just as the beans are about to finish cooking. Cook the contents until the peas are just heated through. Drain and rinse with cold water.
- finely slice the tarragon and red chilli. Then combine the rest of the dressing in a small jar or glass. Mixing until well combined.
- In a large mixing bowl combine the quinoa, beans, peas, and spinach. Then pour over the dressing and toss again. Season to taste, then serve.