Dulse and Quinoa Salad

Seaweed used: Dulse

Serves 4

• 30g Dulse
• 250g quinoa
• 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

Preparation

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.