INSTRUCTIONS
To prepare the spring vegetables:
Wash and prepare the vegetables. Bring a pan of salted water to a boil and blanch the vegetables separately. As you remove them from the pan, transfer them to a bowl of iced water to stop them from cooking and conserve their color. Take the outer skin off the broad beans and put them in a large bowl with the other vegetables.
To make the citrus dressing:
Grate the rinds of the citrus fruit, first washing them thoroughly and drying them. Chop half a clove of garlic. Put the rinds and garlic in the beaker of a stab mixer. Then squeeze the juice from the citrus fruits and pour it into the beaker. Blend, dribbling in the oil, until you have a creamy emulsion. Add salt and pepper, stir thoroughly and pour into a bowl.
Dress the vegetables with the citrus dressing and a pinch of salt and leave to absorb the flavors while you cook the quinoa.
To prepare the quinoa:
Pour the quinoa into a fine sieve and rinse under cold running water to remove the bitter outer coating, then drain thoroughly. Heat a non-stick saucepan. Pour in the quinoa and roast with a spoonful of oil for a couple of minutes, until it is slightly golden, to bring out all its flavor. Then add 2 cups of water and bring to a boil. Reduce the heat, cover, and cook for 15 minutes. Turn off the heat and leave to stand for 5 minutes to absorb all the moisture.
Fluff up the quinoa seeds with a fork. Dress with two spoonfuls of olive oil, add the vegetables, mix well and serve.
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