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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Zingy Cherry, Goat's Cheese + Pistachio Bean Salad
Plump, creamy Queen red kidney beans give proper substance to sit alongside fluffy quinoa, juicy cherries and tangy goats cheese. It’s sweet, citrusy, tangy, salty, creamy all in one salad - just as a satisfying salad should be. This works particularly well when the cherries are fridge-cold.
Ingredients
For the salad
1 jar Queen Red Beans (or Queen Chickpeas or Queen Butter Beans) - drained
200g quinoa, rinsed
400ml vegetable stock or water
250-300g fresh cherries, pitted and halved - fridge cold
1 small fennel bulb, very thinly sliced or shaved
2 baby cucumbers, peeled + roughly chopped on a diagonal into chunky bite sized pieces
45g pistachios, pumpkin or sunflower seeds (or a mixture!)
30g soft herbs - parsley, mint and basil all work well - finely chopped
200g soft goat's cheese or feta, crumbled
For the dressing
3 tbsp olive oil
2 tbsp lemon juice
Zest of ½ lemon
1 tsp maple syrup or honey
½ tsp dijon mustard
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Verkooplocaties
Directions
Add the quinoa and vegetable stock (or water) to a saucepan and bring to the boil. Stir once, cover, reduce to a simmer and cook, covered, for 10 minutes, or until the stock has been absorbed. Remove from the heat and leave covered for 5 minutes, then fluff with a fork and set aside to cool.
Meanwhile, add all the dressing ingredients to a small jar or bowl, season with a pinch of salt and pepper, and shake/mix well to combine.
Toast the seeds / nuts in a dry pan over a medium heat until golden and smelling toasty - about 2-3 minutes.
Once the quinoa has cooled, tip it into a large bowl with the red beans, cherries, fennel, cucumber, crumbled cheese, seeds / nuts, parsley and mint. Drizzle over the dressing and toss well to combine. Serve straight away
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