A simple salad, dressed in lemon and fresh herbs from the garden.
Prep time 20 minutes
Serves: 2
100g quinoa
2 handfuls rocket
3 handfuls of lettuce
150g broad beans (or a medium courgette)
2 medium tomatoes
chives, parsley, oregano (be generous!)
Boil the quinoa for 20minutes; cover with water in the ratio 2:1, water should be fully absorbed. Tear up lettuce and rocket and put into a salad bowl. Chop tomato finely. Chop, then fry the broad beans (or courgette) in a little oil, spray with lemon juice and salt. Cut the chives and tear the parsley and oregano into small pieces, sprinkle over lettuce. Once the quinoa is cooked, spoon onto the salad bowl over the leaves. Pour the broad beans over the top. Scatter the tomato over the beans. If you have chive flowers, add them to the top of the salad. Drizzle some oil, or your favourite dressing over the salad.
Sarasvati Flow 