Andean quinoa bowl with broad beans, corn and queso fresco

Ingredients

For 1 serving

• Quinoa60 g
• Broad beans120 g
• Canned sweetcorn60 g
• Queso fresco40 g
• Tomatoes120 g
• Red onion25 g
• Chili pepper0.5
• Cilantro6 g
• Lime juice15 ml
• Extra virgin olive oil8 g
• Saltto taste

Contains: lactose,

In season: April – June

Method

1. Rinse the quinoa in a sieve and cook it in salted boiling water for 15 minutes, until the grains show their little white tail; drain and let it cool slightly.
2. Meanwhile blanch the podded broad beans in boiling water for 3 minutes, until tender, cool them in cold water and slip off their skins.
3. Dice the tomatoes and finely chop the red onion, deseeded chilli and coriander; dress with the lime juice, oil and a pinch of salt.
4. Cube the queso fresco, drain the sweetcorn and build the bowl with the quinoa, broad beans, corn, the salsa and the cheese.