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.

Course Main Course, Salad

Cuisine European, French, Mediterranean

Diet Vegan, Vegetarian

Keyword green bean salad, mustard dressing with salad, quinoa and green bean salad, quinoa salad, vegan green bean recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings

Calories 449

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.