Now, admittedly this doesn't look too appetising in the tupperware, but believe me, it tasted really, really good!
I didn't measure, but I will give approximate measurements and hope you achieve the spicy, tasty amazing result that I did if you try it out.
First I cooked about a cup of quinoa in plain unsalted water. I'm always a bit paranoid about salting water that I am cooking grains in for fear that it may result in a tough outer skin, as with beans and pulses.
Anyway, once cooked I drained and set it aside, before blanching the broad beans in boiling water for 4-5 mins, refreshing in cold water and peeling again. The delish bright green jewels are a delight as they are, but even better when added to this recipe. Try not to eat too many while you peel!
Next I heated approx 1tbs of flavourless oil in a frying pan and threw in 1 tsp of nigella seeds. These black seeds are a tasty crunchy delight.
Once these were sizzling and releasing their essential oils, I added 1 tsp of whole cumin seeds and around 6-8 curry leaves giving them 1 min on medium heat as well before adding 1/2 tsp turmeric and 1 tsp of garam masala off the heat so as to not burn them and get a bitter taste.
After this, I threw in the broad beans and allowed the starchy texture to soak up the flavoured oil.
Then I added the cooed quinoa, seasoned with salt to taste and the juice of a lemon. I would have liked to add a handfull of chopped corriander, but I didn't have it in, and this recipe was about using up the broad beans from my mum's organic box.
Serve with natural yoghurt, mint and cucumber and enjoy cold the next day when the flavours have really developed.
Yum and a surprising hit with the kids.
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