Spring has barely started around here. The forecasts fill us with hope as they announce a week of sun and warmth. We can finally dare to put the winter coats under the protective plastic case, back in the closet, down in the darkest corner where the eye can’t be reminded of how fast this good season goes.
Spring Quinoa Salad with Labneh
2 tbsp labneh (see recipe below)
Heat a large skillet with 1 tbsp olive oil over medium heat. Peel the woody stems of the asparagus (if needed) and cut them into twos, and then again lengthwise into halves. Add the runner beans or green beans to the hot skillet and sautée for about 3 minutes. Next, add the asparagus and sautée for 2 more minutes. Remove from the heat and set aside.
In a large bowl, mix the quinoa with the oil, lemon juice and salt and pepper to taste. Next, add the peas, green beans, runner beans, asparagus and green onion. Stir to combine. Taste and adjust the seasoning. Top with labneh and roughly torn mint leaves. Stir again to incorporate. Serve at room temperature.
1 tbsp lemon juice
Place the yogurt in a strainer lined with cheesecloth (or muslin). Set it over a bowl, cover and place in the fridge. Leave to drain for at least 12 hours, or overnight. The more you let it drain, the thicker your labneh will be.
Once drained, season the labneh with salt and lemon juice and then store in an airtight container. Use the liquid as you would buttermilk (for bread, pancakes etc).