Parsley, Lemon and Cannellini Bean Salad

Name: Parsley, Lemon and Cannellini Bean Salad
Yield: 4 servings
Ingredients: 2/3 cup quinoa or red quinoa; 2/3 cup flat leaf parsley leaves, finely shredded; 2/3 cup mint leaves, finely shredded; 3 or 5 green onions, green and white parts only, thinly sliced (I leave these out because I never have them around, or use a bit of regular onion); 1 1/3 cup cooked cannellini beans, drained; 1/2 large lemon, skin and seeds removed, flesh finely chopped; 1/2 teaspoon allspice; 1/4 cup olive oil salt and pepper

Serves 4

Recipe from Plenty More , by Yotam Ottolenghi

herbs onions parsley

Method

1
Bring a saucepan of water to a boil. Add the quinoa and simmer for 11 minutes. Drain and run under cold water. Set aside to dry completely. Transfer the quinoa to a large bowl. Add the parsley, mint, onion, beans, lemon, allspice olive oil, 3/4 teaspoon salt and some black pepper. Stir together and serve.

From the farm's kitchen

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