LIGHT AND HEALTHY
500ml salted boiling water
250g trimmed green beans
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 cucumber sliced into julienne strips
2 spring onions
Salt and pepper to taste
1. Soak the dried Dulse in tap water for 10 minutes to rehydrate. Drain and rinse in cold water.
2. Drain and rinse the quinoa. Cook the quinoa in boiling salted water for 15 minutes or until grains are tender but still crunchy. Rinse in cold water.
3. Blanch beans in boiling water just until bright green but still crisp. Rinse in cold water.
4. Combine oil and lemon juice in large bowl. Whisk to blend. Add quinoa, beans, cucumber, dulse, and spring onions. Gently toss together until evenly mixed. Add pepper to taste.