My vibrant quinoa bowl is a celebration of summer produce. Sweet flat peaches, creamy goat’s cheese, and tender broad beans pair perfectly with peppery rocket and a zingy lime-honey vinaigrette. 

My vegetarian recipe is nourishing, fresh, and perfect for a light lunch. If you are looking to add extra protein, try adding grilled halloumi to keep it vegetarian or, for a non-vegetarian option, seared salmon, or roasted chicken would make excellent additions. 

Ingredients: 

• 80g quinoa
  
• 500g fresh broad beans in pods
  
• 100g cucumber, diced
  
• 2 ripe flat peaches, washed and cubed
  
• 2 handfuls rocket
  
• 50g goat’s cheese
  
• 1 avocado, halved and sliced 
  
• Small handful of fresh coriander 
  
• 3 tbsp olive oil
  
• 2 tbsp fresh lime juice
  
• 2 tsp honey
  
• ½ tsp Dijon mustard
  
• Salt and pepper to taste  
  

Method:   

1. Rinse your quinoa thoroughly under cold running water using a sieve. Bring 170ml water to a boil, add the quinoa and a pinch of salt, reduce to a low simmer cook for around 10-15 minutes until the water is absorbed. Remove from the heat, cover, and leave for 5 minutes. Fluff with a fork and set aside to cool.
   
2. Remove the broad beans from the outer pods and rinse. Bring a pan of water to the boil, add the beans and simmer for 3-4 minutes. Drain and leave to cool. Once cool enough to handle, remove the outer skins by gently squeezing each bean. 
   
3. To make the vinaigrette, in a small bowl whisk together the olive oil, fresh lime juice, honey and Dijon mustard. Season with salt and pepper to taste
   
4. Assemble the bowls: divide the quinoa, broad beans, cucumber, peaches, and rocket between the two bowls. Crumble the goat’s cheese evenly over the bowls. Top with the avocado slices and drizzle with the vinaigrette. Finish with fresh coriander.

Tip Tip: 

To make skinning the broad beans easier and faster, plunge them into a bowl of ice water right after boiling. This stops the cooking and helps loosen the skins. Pinch one end and the bean will pop out.