Quinoa, Blueberry & Goat’s Cheese Salad

1 ½ cups (300g) quinoa

400 g podded fresh, or frozen broad beans

1 ½ cups (150g) walnut halves, lightly roasted

2 x 125g punnets blueberries

150 g soft goat’s cheese

6 radishes, thinly sliced

1 ruby red grapefruit, segmented

1 large handful mint leaves, finely chopped

¼ cup (60ml) olive oil

3 tbsp lemon juice

1 tsp dried chilli flakes

sea salt and freshly ground black pepper

Rinse the quinoa thoroughly under cold running water. Place the quinoa in a medium saucepan and cover with four times its volume of cold water. Bring to the boil, decrease the heat to a simmer and cook for 8 minutes, or until tender. Drain and rinse under cold water. Set aside to drain thoroughly.

Cook the broad beans in a saucepan of boiling water for 30 seconds. Drain and refresh in a bowl of iced water, until cold. Drain and peel off the tough outer skin, to expose the bright green beans.

Combine the quinoa, broad beans, walnuts, blueberries, goat’s cheese, radish grapefruit and mint in a large bowl. Add the oil, lemon juice and chilli flakes and toss to coat. Season with salt and pepper.

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Quinoa, Blueberry & Goat’s Cheese Salad