Spring Vegetable Quinoa with Citrus Dressing

The perfect summertime meal to help you get beach ready.

COOK TIME 40 minutes
PREP TIME 10 minutes

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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.


For the quinoa salad:

  • 250 g / Quinoa
  • 100 g / Runner beans
  • 100 g / Shelled peas
  • 100 g / Shelled broad beans
  • 1 Bunch / of asparagus tips

For the citrus dressing:

  • 1 / lemon
  • 1 / lime
  • 1 / oranges
  • 1/2 / clove of garlic
  • as needed / Organic 100% Extra Virgin Olive Oil
  • to taste / salt
  • to taste / pepper


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.