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Naomi's broad beans and quinoa


1 bunch spring onions (trimmed and finely sliced)

400 g quinoa (washed)

800 g broad beans

1 Tbsp olive oil

200 ml white wine

1 l vegetable stock

1/4 tsp cumin seeds

Fresh mint and parsley (chopped)

Zest and juice of one lemon

Seeds of 1/4 pomegranate

1/2 tsp rose petals (optional)


Heat the oil in a large, heavy-based pan and add the spring onions, cumin seeds and garlic. Cook gently until soft, about 5 minutes, then stir in the pearl barley. Cook for a minute or so, then add the broad beans and, soon after, the white wine. Cook until it has been absorbed then add the stock. Simmer, stirring often, until quinoa is cooked This will take about 15 minutes; top up with hot water if the stock is absorbed before the quinoa turns soft. Take off the heat and stir. Then season to taste. Leave to sit, covered, for 5 minutes then stir in the herbs, rose petals, pomegranate and lemon. Serve.

Thanks Naomi for sharing your recipe as part of the #StayHomeEatVeg project.


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