Black Quinoa With Green Beans, Peas and Baby Spinach Topped With a Mustard and Tarragon Dressing

Serves: 4
Takes: 30 mins

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.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Black Quinoa 250 g 0.288
Green Beans 250 g 0.188
Garden Peas (fresh or frozen) 250 g 0.095
Baby Spinach 100 g 0.054


Name Amount KG CO2e
Olive Oil 4 Tablespoon 0.281
Wholegrain Mustard 2 Tablespoon 0.048
Tarragon 5 g 0.004
Capers 4 Tablespoon 0.046
Red Chilli 2 Chilli 0.066

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 22.26km in a modern car.


  • 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.
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