The perfect summertime meal to help you get beach ready.
With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.
To prepare the spring vegetables:
Wash and prepare the vegetables. Bring a pan of salted water to a boil and blanch the vegetables separately. As you remove them from the pan, transfer them to a bowl of iced water to stop them from cooking and conserve their color. Take the outer skin off the broad beans and put them in a large bowl with the other vegetables.
To make the citrus dressing:
Grate the rinds of the citrus fruit, first washing them thoroughly and drying them. Chop half a clove of garlic. Put the rinds and garlic in the beaker of a stab mixer. Then squeeze the juice from the citrus fruits and pour it into the beaker. Blend, dribbling in the oil, until you have a creamy emulsion. Add salt and pepper, stir thoroughly and pour into a bowl.
Dress the vegetables with the citrus dressing and a pinch of salt and leave to absorb the flavors while you cook the quinoa.
To prepare the quinoa:
Pour the quinoa into a fine sieve and rinse under cold running water to remove the bitter outer coating, then drain thoroughly. Heat a non-stick saucepan. Pour in the quinoa and roast with a spoonful of oil for a couple of minutes, until it is slightly golden, to bring out all its flavor. Then add 2 cups of water and bring to a boil. Reduce the heat, cover, and cook for 15 minutes. Turn off the heat and leave to stand for 5 minutes to absorb all the moisture.
Fluff up the quinoa seeds with a fork. Dress with two spoonfuls of olive oil, add the vegetables, mix well and serve.
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